Pickled Clams in Aromatic Vinegar
What you’ll need
Ingredients
- Clam 80 g
- Razor Clam 80 g
- Preserved Duck Egg 50 g [Thickly diced]
- Okra 50 g
- Lee Kum Kee Minced Garlic 20 g
- Coriander 20 g [chopped]
- Facing Heaven Pepper 10 g
Seasoning
- Lee Kum Kee Selected Aromatic Vinegar 3 tbsp
- Lee Kum Kee Rice Vinegar 3 tbsp
- Lee Kum Kee Premium Soy Sauce 2 tbsp
- Lee Kum Kee Premium Oyster Sauce 2 tbsp
- Lee Kum Kee Premium Chicken Bouillon Powder 1 tsp
- Sugar 80 g
- Huadiao Wine (3 y.o) 2 tbsp
- Honey 2 tbsp
Made with
Lee Kum Kee products
How to make it
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1. Cut okra into smaller segments and blanch, then rinse through ice-water and reserve
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2. Blanch clams and razor clams, then soak in ice-water and reserve
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3. Mix all the seasoning and ingredients together before serving