Shelled butter clam and mung bean sprout salad


500 grams butter clam

300 grams mung bean sprout

3 tablespoons vegetable oil

5 garlic cloves

1 piece scallion

3 red chilies

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon vinegar

1 tablespoon rice vinegar

1 tablespoon white sugar

1 small bunch parsley, sliced


1. Remove the shell from the clams, rinse


2. Gut the shelled clam


3. Slice the shelled clam


4. Blanch the mung bean sprouts in boiling water for 3 minutes


5. Once cooked through, take out, drain, put the mung bean sprouts in a bowl


6. Blanch the shelled clam in the boiling water


7. Once the color is changed, take out, drain, set aside


8. Top the mung bean sprouts with the blanched shelled clam


9. Shred the red chilies and scallion, put in the bowl


10. Add soy sauce and oyster sauce in another bowl


11. Pour vinegar and rice vinegar in the bowl


12. Add white sugar in the bowl, mix until even


13. Pour the mixed sauce in the clam mixture


14. Heat a skillet over high heat, pour vegetable oil in the skillet, heat the oil until almost smoking, pour the oil in the bowl


15. Add the parsley on the top, done