Description
The seafood ace of taverns: 'Hai Gua Zi' (small, thin-shelled Taiwanese clams) rapid-fried on high heat with garlic, thick soy sauce, and massive Taiwanese basil.
Restaurants serving Stir-fried Clams with Basil
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Hai Gua Zi(or Clams)
- Jiucengta(Taiwanese Basil)
- Garlic
- Thick soy sauce
- Rice wine
Instructions
- [Authentic Recipe]
- Thoroughly purge sand from 'Hai Gua Zi' (flat clam relative shaped like watermelon seeds) in salt water.
- Heat oil in a wok, sauté massive minced garlic, sliced ginger, and red chilies to explode the aroma.
- Vigorously toss the purged Hai Gua Zi into the wok and toss on high heat.
- Add Taiwan's sweet thick soy sauce 'Jiangyou Gao', rice wine, and a little sugar. Cover and steam-fry for 1-
- mins until shells open.
- [Biggest Point] Once shells open, remove lid, and dump a pot-full of raw 'Jiucengta' (Taiwanese basil).
- Toss briefly a few times on high heat so the basil aroma doesn't dissipate, coating the clams in the basil and clam-extract-infused sauce.
Learn more Spice, substitutes, tips
Key spices
Strong Taiwanese basil and Garlic aroma
Substitutes at Japanese supermarkets
Japanese Littleneck clams, Sweet basil
Pairing
Cold Taiwan Beer or White Wine
Trivia
[For Everyone] The signature menu of seafood taverns. Hai Gua Zi has thinner shells and plumper meat than Japanese clams. The compatibility of clam umami and exotic Taiwan basil aroma is abnormally good, making you want to suck the shells forever.
Eating tips & etiquette
[Unique Eating] Pick up a clam with chopsticks, and slurp the 'garlic and basil-flavored clam soup' left in the shell along with the meat in one go!
Allergen
Seafood (Clams), Soy, Wheat