250 g razor clams
1 cup pickled vegetables
½ small onion, finely sliced
1 teaspoon fried red Asian shallots
1 teaspoon fried garlic chips
2 teaspoons garlic oil
5 perilla leaves, sliced
5 mint leaves, sliced
5 Vietnamese mint leaves, sliced
5 sawtooth coriander leaves, sliced
5 Asian basil leaves, sliced
3 tablespoons dipping fish sauce
1 tablespoon crushed roasted peanuts
1 chilli, sliced for garnish
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.
Bring a large pot of water to the boil, add razor clams and cook for 1 minute. Remove the clams and submerge them in an ice bath to stop the clams from cooking and retaining its texture.
Remove the clams from its shell then place in a large mixing bowl discarding the shells. Add pickled vegetables, onion, mixed herbs, fried shallots, fried garlic chips, garlic oil and dipping fish sauce. Mix well, transfer to a plate and garnish with peanuts and chilli.