You can use this fragrant scallion oil on any protein - fish, chicken, or a perfectly grilled steak!
- 12 clams in the half shell
- 1½ tbsp crushed roasted peanuts
- Handful Vietnamese mint leaves
Spring onion oil
- 250 ml (1 cup) vegetable oil
- 6–8 spring onions (scallions), green part only, thinly sliced
- 2 tbsp fish sauce
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.
Cooling time: 20 minutes
For the spring onion oil, place the oil and spring onion in a saucepan over medium heat. Cook for 2 minutes or until the oil just starts to simmer. Stir in the fish sauce, remove from the heat and stand until cool.
Preheat a char-grill to high.
Place the clams on the grill, then spoon 2 heaped teaspoons of spring onion oil into each clam, making sure to scoop the green spring onions as well, not just the oil. Top with crushed peanuts, then cook for 4 minutes or until they start to bubble and cook in their own juices. Scatter with Vietnamese mint and serve immediately.