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    • Vietnamese Stir-Fried Clams

    Mark Sharron
    Easy
    8 minutes
    4
    Amount Per Serving: Calories 661; Fat 23g; Carbs 57g; Sugars 8g; Fibre 4g; Protein 57g; Sodium 3g
    Vietnamese Stir-Fried Clams is a simple yet incredibly flavourful recipe. The mix of these common cooking ingredients elevates the flavour of this exquisite shellfish.
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    Ingredients

    • 36 clams
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • 3oz fresh ginger, julienned
    • 1 teaspoon Vietnamese chilli-garlic sauce
    • 2 teaspoons fish sauce
    • 2 scallions, 2 inches slices
    • 1 bunch cilantro, stems removed

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.