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Becky Gilhespie, seafood, stirfry

Stir Fry XO Clams Recipe

Becky Gilhespie |

Savoury, salty, sweet and spicy, this seafood recipe is bursting with flavours!

One of the great travesties of this time is that the famous Sydney Chinese restaurant Golden Century has closed. Their most famous dish was Clams in XO Sauce. XO sauce is revered by foodies around the world to be one of the most delicious sauces – it’s got texture, heat, and is savoury and sweet all encapsulated in one beautiful sauce coating the ingredients of your dish (just like all the best culinary sauces do).

The traditional XO recipe has many hard-to-find ingredients such as dried scallops and prawns and can be quite time consuming with soaking, frying, shredding, sautéing and boiling steps. That feels like a few too many actions for our liking – we want our XO and we want it now! So, I have developed a delicious cheat’s version that still tastes and feels authentic, and only takes 30 minutes, a wok and 5 store cupboard ingredients. For this recipe, I used the Per Natura wok, a plant-based and PFOA-free nonstick made by Essteele.

Clams in XO Sauce Recipe

Serves: 2-4 | Prep Time: 20 minutes

Ingredients

  • 3 Tbsp Oil for Frying
  • 1 Whole Brown Onion, Finely Diced
  • 3 Cloves Garlic, Minced
  • 2 Chorizo Sausages, Minced (ask your local butcher to do this for you, or finely chop)
  • 2 Tbsp Dried Chili Flakes
  • ½ Cup Chicken Stock
  • 2 Tbsp Soy Sauce
  • 4 Tbsp Chinese Cooking Wine (or Dry Sherry)
  • 2 Tbsp Fish Sauce
  • 1 KG Clams or Pippies in their Shells (Frozen is fine)

Method

  1. Heat a large wok to medium, add the oil and fry the onion slowly until softened, about 10 minutes. Add in the garlic and fry until fragrant, 2 more minutes.
  2. Add in the minced chorizo sausage to the pan, and stir-fry until browned, about 5 minutes. Sprinkle over the chilli flakes.
  3. Mix together the chicken stock, cooking wine, and soy sauce and add that into the pan. Bring to a low boil and let reduce by 2/3 (about 10 minutes).
  4. Add in the fish sauce and stir well.
  5. Pour in the clamshells and cover the wok with a lid. Steam for 3 minutes over medium-high heat. The clamshells should open. Stir/Toss to coat.
  6. Serve with rice or noodles.

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