Spicy XO Sauce Clams Salad
What You Will Need
Ingredients
- 600g Clams
- 60g Cloud Ear Fungus
- 100g Cucumber (julienned)
- 20g Cilantro Stems (cut into small pieces)
- A handful of Sesame Seeds
Dressing
- 4 tbsp Lee Kum Kee Seafood XO Sauce (Hot & Spicy)
- 2 tbsp Lee Kum Kee Peppercorn Chili Oil
- 2 tbsp Lee Kum Kee Salt Reduced Soy Sauce
- 1 tbsp Lee Kum Kee Pure Ground Fragrant Sesame Oil
- 1 tsp Lee Kum Kee Premium Mushroom Powder
- 2 tbsp Peanut Butter
- 2 tbsp Water
- 20g Minced Garlic
Made with
Lee Kum Kee products
How to make it
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Soak the clams in water for 30 minutes to remove any sand or debris. Rinse thoroughly with water and drain.
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Mix all the ingredients for the dressing in a bowl and set aside.
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Bring a large pot of water to boil and add the clams. Cook until the clams open up, then remove from the pot and soak into cold water. Cook the cloud ear fungus in a pot of boiling water until tender, then drain and set aside.
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Combine the cooked clams, cloud ear fungus, and julienned cucumber in a mixing bowl. Add the dressing and toss to coat evenly.
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Garnish with cilantro stems and sesame seeds before serving.
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Tips:
Adding salt to the water when soaking the clams can help remove sand from their shells.
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