100g mee sua (wheat flour noodle)
1 can Pacific Clams
2 tbsp sweet potato starch
cornstarch slurry (2 tbsp cornstarch + 4 tbsp water)
Dried Scallop in XO Sauce
black vinegar (optional for serving)
3 cups water
3 cups pork stock
18g bonito flakes
½ tbsp dark soy sauce
1 tbsp oyster sauce
½ tbsp shaoxing wine
2 tbsp of fried shallots
1 tbsp sugar
1 tsp ground pepper
Bring water and pork stock to a boil then add the bonito flakes. Simmer for 15 minutes on medium heat.
Strain the bonito flakes. Add the dark soy sauce, oyster sauce, fried shallots, sugar, ground pepper and mee sua. Simmer for about 15 minutes under medium-low heat.
Slowly pour in the cornstarch slurry until it reaches your desired consistency.
Drain the Fortune Pacific Clams and coat thinly with sweet potato starch. Blanch the coated Pacific Clams for about 20 seconds. (This is optional but it will give them an added texture.)
Plate the Mee Sua and top with the Pacific Clams and Dried Scallop in XO Sauce for extra flavour. Drizzle black vinegar and garnish with parsley and it’s ready to eat!
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