Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1 teaspoon 5ml Minced garlic

  3. 2 Serrano or jalapeño chile peppers - thinly sliced

  4. 2 Green onions, including tops - thinly sliced

  5. 2 teaspoons 10ml Chili paste

  6. 3 cups 711ml Chicken broth

  7. 3 Clam juice - (8 oz ea)

  8. 1/4 cup 4g / 0.1oz Chopped cilantro (Chinese parsley)

  9. 2 tablespoons 30ml Fresh lime juice

  10. 2 teaspoons 10ml Fish sauce

  11. 1/2 teaspoon 2 1/2ml Sugar

  12. 16 teaspoons 80ml Hard-shell clams - (to 20) - scrubbed (small)

  13. 1/4 lb 113g / 4oz Seascallops - halved horizontally

  14. 1 cup 237ml Sliced mushrooms

  15. 1 Firm tofu - (abt 16 oz) - drained, and Cut into 1/2" cubes Vegetable oil - for deep-frying

  16. 8 Two-inch square rice crusts - seeNote Cilantro (Chinese parsley) sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Look for rice crusts in Chinese markets. Place a wok or 6-quart pot over high heat. Add the vegetable oil, swirling to coat the sides. Add the garlic, chiles, green onions, and chili paste and cook, stirring, until fragrant, about 10 seconds. Add the chicken broth, clam juice, chopped cilantro, lime juice, fish sauce, and sugar. Bring to a boil. Add the clams; cook until the clam shells open, about 5 minutes. Add the scallops, mushrooms, and tofu and cook until the scallops turn opaque, about 2 minutes. Keep warm while preparing the rice crusts. Set a wok in a ring stand and add oil to a depth of about 2 inches. Place over high heat until the oil reaches 375 degrees. Add the rice crusts, half at a time, and cook them, turning occasionally, until puffed, about 15 seconds. Lift the crusts out and drain them on paper towels. Pour the clams and broth into a warmed serving bowl and carry it to the table. Bring the hot fried rice crusts to the table and carefully slide them into the broth. Garnish with cilantro sprigs. This recipe yields 4 to 6 servings.


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