Chef Angus Harrison of Drift Dining & Bar in Jalan Bedara, Bukit Bintang, Kuala Lumpur says modern Australian cuisine is an influence of many cultures and nationalities using the freshest and finest ingredients, and creative modern cooking techniques.
Sharing this delicious recipe with the rest of the world, he says, “There is such an amazing variety of cultures and cooking styles with nationalities from all over the world that converge in Australia especially Sydney. So many fantastic chefs to learn from using the best produce.”
• 800 g clams
• 3 gm ginger, thinly sliced
• 20 gm shallots, thinly sliced
• 8 ml dark soy
• 5 ml fish sauce
• 35 ml sweet soy
• 30 ml oyster sauce
• 10 ml Chinese cooking wine
• 5 ml sesame seed oil
• 8 gm caster sugar
• 250 ml Chicken stock
• 6 g red chillies, thinly sliced
• Garlic, thinly sliced
• 5 ml vegetable oil
• Shallots thinly sliced
• Young ginger – thinly sliced
• 3g fresh mint leaf
• 3 g fresh coriander leaf
• Half of a fresh lime
• 5 ml sesame seed oil
• Rinse and soak clams in flowing fresh water for at least one hour. This makes the clams spit out the sand inside leaving you with the perfect clam ready to be cooked.
• As clams are soaking, with a sharp knife, thinly slice ginger, chilli, shallots and garlic. After slicing, mix all together in a bowl.
• When clams are well cleaned, strain and dry well. Combine the clams with the ginger, garlic, chilli and shallots.
• In a medium-sized pot add vegetable oil. Heat the pot until smoking hot then add the clams, and the ginger, garlic, chilli and shallot mix. Stir-fry quickly with a wooden spoon for one minute.
• Add soy, sweet soy, oyster sauce, Chinese cooking wine, oyster sauce, sesame oil and finish with caster sugar and chicken stock. Mix well, put the lid on the pot and let it steam for three minutes.
• Once the clams start to open they are ready. Turn off the heat, otherwise they will over cook and become rubbery.
• Serve by spooning the clams into a deep ceramic bowl. You will be left with a delicious rich Asian-inspired broth with a complex depth of flavours. Pour the broth over the clams.
• Finally, mix together the thinly-sliced ginger, garlic, chilli, shallot, fresh mint and coriander leaves. Sprinkle this garnish on top of the clams and finish with a drizzle of sesame seed oil and a squeeze of fresh lime juice.
This article first appeared in uppre.com