Stir-Fry 'Sea Asparagus' (Razor Clam)

    Stir-Fry 'Sea Asparagus' (Razor Clam)

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    About this recipe: Anyway, below is a really simple dish I cooked prior to my travel last week. I've been keeping a can of imported Chilean sea asparagus (the seafood variety) in my pantry for the longest time and I was figuring out how & what to cook it with. So, I decided to prepare a simple, slightly spicy stir-fry with a variety of veggies. First of all, don't be confused by the name on the can if you happen to see it in the supermarkets (sorry, I've forgotten to take a picture of the can with its label). Although it was written 'sea asparagus' on the can label, it is not the plant variety which grows abundantly along salt marshes, beaches and mangroves. It is in fact, a variety of razor clams. In Malaysia, it is known as 'bamboo clams', and in Spanish, 'concha navaja'. If you have not eaten it before, it has a mild & delicately chewy texture, and is delicious whether steamed with sauces or stir-fried. These clams live on t

    petitenyonya Melaka, Malaysia

    Ingredients

    • 3 fresh chillies
    • 4 shallots
    • 2 pips garlic
    • 2 candlenuts
    • 2-3 tbsp cooking oil
    • 1 can seafood 'sea asparagus'/razor clams
    • 2 stalks celery
    • 1 carrot Snow pea
    • Cauliflower florets
    • Salt to taste

    Directions

    1. Blend chillis, shallots, garlic and candlenuts into a paste. Heat the cooking oil in a wok/pan and saute the blended paste till fragrant.
    2. Mix in the clams and stir fry under high heat for about 40 seconds.
    3. Add in all the vegetables, salt to taste and stir fry for 3 minutes.
    4. Cover with a lid for 1 minute. Turn off the heat and serve with rice.

    See it on my blog

    Check out this recipe from Petite Nyonya's blog

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