Cleaning process
Place the shellfish in a bowl, covered with water and add a little salt. The live shellfish will spurt out the sand. After about an hour, most of the sand are removed by itself. Discard and rinse them twice to ensure no more sand is visible.
Occasions
Lunch (best with white congee)
Dinner
Ingredients (Serves 4)
Half kilogram of shellfish
2 cloves of chopped garlic
1 clove of chopped onion
Some ginger
Some chilli padi
2 tbsp of black bean sauce
Salt
Steps
1. Fry the garlic, onion, ginger, chilli padi and black bean sauce together till fragrant.
2. Add the shellfish and cover with a lid. Add a small portion of hot water.
3. Stir well and ensure that the shells are opened up. Those that didn't open are dead ones. Do discard them. If you feel that they are persistent ones, remove those cooked ones and continue to cook them. At times, they may open up.
I love this dish especially with white congee. The sweet taste of the shellfish with the congee is really mutually alluring! Try it!
