1/2 kilo of paros
1/4 c. of finely chopped ginger
2 tbsps. of finely minced garlic
1 large onion, thinly sliced
2 tbsps. of oyster sauce
1 tbsp. of chili bean sauce
1/2 tsp. of sesame seed oil
2 tbsps. of cooking oil
salt and pepper
Wash the paros several times. Place them in a bowl and cover with water. Soak in the fridge for several hours (six hours would be good; eight would be better), changing the water every two hours or so, to expel the sand. Wash them again under the tap, then drain.
Heat the cooking oil in a wok. Saute the garlic, ginger and onion until fragrant. Add the paros, add salt and pepper, stir and cover for five minutes. The heat should be very high. The paros will expel water and the mixture wonít get dry so donít worry about the lack of liquid in the wok. The purpose of covering the wok is to subject the paros to the extreme heat of the steam to make the shells open. Uncover, stir the paros a few times, then cover again for another two minutes. If the shells have not opened completely, repeat for another two minutes.
When the paros are cooked, remove them from the liquid and transfer to a large bowl. Add the oyster sauce, chili bean sauce and sesame oil. Toss to distribute the sauce. Serve at once.
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