Like the mixture of food cultures in Macau, this dish blends Chinese and Portuguese influences. The slight sweetness of lap cheong goes so well with clams.
Preparation
Cooking
Skill level
Ingredients
- 1 tbsp olive oil
- 500 g clams (vongole), cleaned and soaked to purge any excess sand and grit
- 4 Chinese sausage (lap cheong), sliced into 2cm rounds
- 2 cloves garlic, finely chopped
- 1 long red chilli, finely chopped
- 2 slices bottled roasted capsicum, chopped
- 1 tbsp tomato paste
- 150 ml rice wine
- 1 tsp caster sugar
- ½ tsp white pepper
- 2 spring onions, thinly sliced
- 2 cm piece of ginger, sliced into matchstick pieces
- 4 small soft white bread rolls, to serve
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
1. Heat oil in a large pot over medium heat and add the sausage, garlic and chilli. Cook for 1-2 minute to soften and lightly caramelise then add capsicum and tomato paste. Deglaze with rice wine. Add the sugar and white pepper and bring to the boil.
2. Reduce by a third, then add the clams. Place the lid on and steam for 1-2 minutes or until the clams start to open. Sprinkle in the spring onions and ginger and toss one final time.
3. Serve in a large shallow platter with bread rolls on the side to mop up the sauce.
