Pan-fried Rice Vermicelli with Razor Clams and Black Bean Sauce

Difficulty
Servings
For 4
Ingredients
Swanson Superior Broth Scallop Flavoured 250 ml
Razor Clams 1 kg
Vermicelli 2 Bundles
Mini Bell Pepper 30 g
Onion ½ pc
Fermented Black Bean 1 tsp
Garlic 2 Cloves
Cooking Wine 1 tbsp
Oil 2 tbsp
Sauce
Soy Sauce 1 tbsp
Sugar 1 tsp
1
Wash the razor clam, remove the gills.
2
Cook the vermicelli in boiling water until soft. Drain and cover with a towel.
3
Cut the bell pepper and onion into pieces. Chop the garlic and fermented black bean.
4
Heat up the pan over medium high heat with oil, spread out the vermicelli evenly and flip until crispy. Pour a ladle of Swanson superior broth, cook until all broth is absorbed and the other side also crispy. Transfer to a plate.
5
Bring the remaining Swanson superior broth to boil. Cook the razor clams until shell off.
6
Heat a wok with oil, add garlic and onion, fry until fragrant. Add the bell pepper and fermented black bean.
7
Add razor clams. Pour in the cooking wine.
8
Add soy sauce, sugar and some broth (which cooked the razor clam), cooking the sauce thicken. (Add corn starch water to thicken the sauce if needed)
9
Pour over the rice vermicelli. Serve hot.

How to pam fry a golden yet crispy vermicelli – use the medium high heat and be patient as it will burnt easy if fry over high heat, but the vermicelli will absorb many oil if cook in low heat.

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