Sautéed sea knives with black bean sauce

Sautéed sea knives with black bean sauce


2 poundsof razor clams, covered in water with 1 Tbsp of salt to remove sand and soaked for 30 minutes and rinsed
2 tbspof canola oil
2 tbspfinely chopped ginger
2 garlic clovescrushed and chopped
4 tbspof chopped onion
2 tbspof Chinese cooking wine
2 Tbspof black bean and garlic sauce
4 tbspof maple syrup
1 tbspof soy sauce
1 tbspof water
3 branchesof green shallots, cut into sections
1good handful of chopped cilantro


1- In a large enough skillet, sauté the ginger, garlic and onion in a little canola oil over medium heat for a good minute. Add the cooking wine and let reduce a little.
2- Add the black bean sauce, maple syrup, soy sauce and water. Increase the heat, add the knives and close with a lid so the knives open into the mixture. Add water if necessary
3- When the knives are open, lower the heat and add the green onions and cilantro.

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