Qingdao Spicy Stir-Fried Clams

Ingredients

• 1 kg live small clams
• 2 tbsp salt, for purging
• 2 tbsp neutral oil
• 6 dried red chillies, snipped open
• 1 tbsp Sichuan peppercorns (optional)
• 5 garlic cloves, sliced
• 1 tbsp minced ginger
• 1 tbsp doubanjiang
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp caster sugar
• 100 ml lager
• 3 spring onions, cut into 3 cm lengths
• 1 large handful coriander
• 1 tsp toasted sesame oil

Before you cook

• Put the clams in a bowl of cold water with the 2 tbsp of salt and leave them somewhere dark for 2 hours to spit out their grit.
• Change the water once halfway through.
• Scrub the shells and throw away any clam that stays open when you tap it.
• Slice the garlic, mince the ginger and cut the spring onions.
• Snip the dried chillies open and shake out most of the seeds.

Steps

1. Drain the clams and rinse them in fresh cold water.
2. Heat a wok over high heat, add the oil and let it get very hot.
3. Add the dried chillies and Sichuan peppercorns and fry for 10 seconds, just until they smell toasty.
4. Add the garlic and ginger and fry for 20 seconds.
5. Stir in the doubanjiang and fry for 30 seconds, until the oil turns red.
6. Tip in the clams and toss them hard for 30 seconds.
7. Pour in the lager, soy sauce, oyster sauce and sugar.
8. Cover the wok and steam for 3 to 4 minutes.
9. Uncover and check that almost every shell has opened.
10. Throw away any clam that is still shut.
11. Add the spring onions and toss for 30 seconds so the sauce clings.
12. Turn off the heat, add the sesame oil and coriander and toss once more.
13. Tip everything into a big bowl and serve with cold beer and plenty of napkins.