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10/12 Frozen Bamboo Shell (Razor Clam) (1KG) 10/12 冷冻竹棒 (1公斤)

SGD 7.50 SGD 7.50 7.5 SGD

SGD 7.50

    • $10 (Free delivery with purchase up to SGD100)

    Storage Guidelines

    • Keep can closed with plastic lid after use.

    • Avoid prolonged storage in excessive temperatures.

    • Use contents within 4 weeks of opening.

    • Do not use if foil security seal is damaged or missing.

    Cooking Preparation

    • Heat oil in wok and add garlic. At the first sight of the garlic changing to light golden brown, turn off the flame. The garlic will continue cooking in the hot oil. Set aside in a small bowl.

    • Coat softened vermicelli in the sauce mixture . ( 1/2 tsp light soy sauce , 1/4 tsp dark soy sauce , 1/2 tsp sesame oil , 1/2 tsp sesame oil ) 

    • Remove clam meat from the shells, trim and discard the black portion at the underside. Rinse and set aside. Disinfect shells in a bowl of hot water for 5 minutes.

    • Twirl some marinated vermicelli around a pair of chopsticks and place them in the center of a clam shell. Add clam meat on top of vermicelli. Pour remaining sauce and Chinese wine over the clams.

    • Place bamboo clams and ginger slices on a steaming plate. Steam at high heat for 3 minutes, or until the clam meat turns opaque (do not overcook).

    • Top steamed clams with with crispy garlic oil (step 1), spring onion, coriander and chopped chilli. For easy eating, cut into 4 equal sections using kitchen scissors before serving.


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