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

For 4
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
Soy Sauce 1 tbsp
Sugar 1 tsp
Wash the razor clam, remove the gills.
Cook the vermicelli in boiling water until soft. Drain and cover with a towel.
Cut the bell pepper and onion into pieces. Chop the garlic and fermented black bean.
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.
Bring the remaining Swanson superior broth to boil. Cook the razor clams until shell off.
Heat a wok with oil, add garlic and onion, fry until fragrant. Add the bell pepper and fermented black bean.
Add razor clams. Pour in the cooking wine.
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)
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.