China · Fujian

Razor Clams Fried with Egg

Name: Razor Clams Fried with Egg
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Fujian
Ingredients: razor clams 200 g; eggs 2 pieces; cooking oil 100 ml; onion 0.3 pieces; starch 20 g; light soy sauce 5 ml; chicken bouillon 5 ml; Shaoxing wine 5 ml

A Fuzhou speciality in which shelled razor clams are bound in egg and starch and fried until crisp outside and tender within.

10 minutes · 4 servings · Moderate

This is Fujian cooking rather than Cantonese, and razor clams are the reason: they live in the mud flats and estuaries of the province, and their sweetness needs only egg and a hot pan to become a dish. Boiling them first to open the shells is not optional, since the meat is far too small to extract by hand. The egg is mixed in with the clams rather than used as a separate omelette, which is what gives the crusted, almost fritter-like texture.

Ingredients

razor clams200 g
eggs2 pieces
cooking oil100 ml
onion0.3 pieces
starch20 g
light soy sauce5 ml
chicken bouillon5 ml
Shaoxing wine5 ml

Directions

1
Bring water to the boil, put the razor clams in and boil for two minutes, then lift them out, shell them and put the meat into a large bowl.
2
Add the onion, light soy sauce, Shaoxing wine, chicken bouillon and starch to the bowl and mix thoroughly.
3
Crack two eggs into the bowl and keep stirring.
4
Set a wok over the heat with the oil, pour in the clams and fry until golden on one side, then turn and carry on frying.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.