Umami Clams with Chilli & Garlic

Umami Clams with Chilli & Garlic
Braised Umami Pork Belly Reading Umami Clams with Chilli & Garlic 1 minute Next Beef Umami Short Ribs


500g clams
1 knob ginger
2 cloves garlic
1 tbsp Chinese cooking wine (Shaoxing wine)
1 tbsp oyster sauce
4 tbsp UmamiPapi Chilli Oil
1 bunch spring onion


  1. Wash the clams in cold water before cooking to get rid of any debris. 
  2. Mince the garlic.
  3. Slice the ginger into thin strips.
  4. Slice the spring onion into strips. 
  5. To a hot wok, add cooking oil and the garlic and ginger. Fry for 1-2 minutes until fragrant.
  6. Add the clams and Chinese cooking wine and stir. There should be a bit of water bubbling away in the wok at this point.
  7. Add UmamiPapi Chilli Oil and mix throughout the clams. There should be a dark orange sauce with a thicker consistency now forming. 
  8. Add oyster sauce and mix.
  9. Once all the ingredients have been intertwined together, cover the wok with a lid and allow the clams to steam for 2-3 minutes. This will allow the shells to open.
  10. Remove the lid and add the spring onions and mix.
  11. Enjoy!