Description
The signature menu of Taiwanese taverns, rapid-frying fresh clams with massive garlic, chili, Jiangyou Gao, and 'Jiucengta (Taiwanese basil)'.
Restaurants serving Stir-fried Clams with Taiwanese 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
- Clams
- Jiucengta(Taiwanese Basil)
- Garlic
- Red chili
- Thick soy sauce
- Rice wine
Instructions
- [Authentic Recipe]
- [Sand Purging (Must)] Soak clams (Geli) in salt water for hours to purge sand firmly.
- Heat generous oil in a wok, sauté minced garlic, ginger, and red chili without burning to transfer aroma to oil.
- Vigorously dump in purged clams, toss on high.
- Pour Jiangyou Gao (sweet thick soy sauce), oyster sauce, a little sugar, and plenty of rice wine.
- Cover and steam-bake on medium-high for a few mins until shells pop open.
- Uncover, dump in two handfuls of raw 'Jiucengta (Taiwanese basil)'.
- Toss on high a few times; remove immediately once basil's exotic aroma coats the shells (overcooking shrinks meat).
Learn more Spice, substitutes, tips
Key spices
Intense exotic aroma of Taiwanese basil and garlic
Substitutes at Japanese supermarkets
Japanese regular littlenecks and sweet basil (aroma changes)
Pairing
Ice-cold Taiwan Beer exclusively
Trivia
[For Everyone] The massive staple ordered the moment you sit down at a Taiwanese Re Chao with 'beer and this for now'. Taiwan's version of Japanese 'Sake-steamed clams', but the abnormal punch of garlic and Taiwanese basil gives it overwhelmingly higher combat power as a drink snack.
Eating tips & etiquette
[Unique Eating] Pinch the shell to eat the meat, then use the shell as a spoon to scoop and drink the 'clam dashi and garlic soy soup' pooled at the wok bottom!
Allergen
Seafood (Clams), Soy, Wheat (from sauce)