Stir-fried Clams in Black Beans and Chilli Sauce

Page 87

Cuisine: Chinese | Course Type: Main Courses

(1 review)

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Tags: Black beans chilli clams

Recipe Review

A dish with potential, but boy it was salty!

We'll probably try again on Monday (if the clams survive the weekend), not use the stock cube and the salt, and replace the dark soy sauce with light soy sauce. We might also use more black beans as they didn't really come through; though that might be very different once less salt is added. We didn't use 10g of red chillis (which would probably be something like half a chilli - not nearly enough!) but two chillis.

Edited 9 January 2012:
We prepared the dish again with the amendments described above - still quite on the salty side, but at least edible. We had hardly any sauce, as DB didn't use the measuring spoons but normals spoon, not realizing that they are a lot smaller.

It might not have been as bad as there had been some sauce, but I wasn't very happy with the black beans in particular - you could only taste them when you actually ate one, and that then again wasn't necessarily pleasant. I remember this dish with a very dark, thick sauce, without any noticeable beans in it at all! I wonder if it had been better if we had soaked the black beans first. If all goes as planned, we'll test this version of the dish in a few weeks to see if it is any different.

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