Ingredients A | 材料A：400g clams(lala) | 蛤蜊400克，1 tbsp kei chi | 枸杞1汤匙，4 bird’s eye chilies(smashed) | 指天椒4条（拍烂），1 stalk spring onion (cut into sections) | 青葱1棵（切段），2 tbsp sesame oil | 麻油2汤匙，a sprinkling of cornflour | 生粉少许
Ingredients B：| 材料B： 20g shredded ginger | 姜丝20克， 1 tsp chopped garlic | 蒜茸1茶匙， 1 tsp chopped shallot | 葱头茸1茶匙， 10g tongkwai slice (soaked for 20 minutes and finely shredded) | 当归片10克（泡水20分钟切细丝）
Seasoning | 调味料： 1 tsp fish sauce | 鱼露1茶匙，1 tsp Shao Xing wine | 花雕酒1茶匙，1 tsp sugar | 白糖1茶匙，1/2 tsp pepper | 胡椒粉 1/2茶匙，1/2 tsp chicken stock granules | 鸡粉 1/2茶匙
Method | 做法：
1. Put clams in a bowl of clean water and soak for 10-15 minutes to remove any impurities.Drain and put aside.
用清水浸泡蛤蜊10-15分钟以让它吐沙泥，洗净滴干。
2. Heat sesame oil in a wok, fry ingredients B till fragrant.
起锅热麻油，把材料B爆香。
3. Add in bird’s eye chilies and clams. Fry over high heat.Toss and fry well.
加入指天椒和蛤蜊，大火炒均。
4. Add in seasoning and spring onion. Once clams open up sprinkle in cornflour to mix.Toss briefly and add in prefried ginger, dish out.
加入调味料和青葱，炒至蛤蜊裂开壳，以少许生粉水勾芡，然后再炒一会，撒入姜丝即可盛出。
原食谱来自：Feminine 风采第631期
