Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
383
Calories
25g
Protein
28g
Fat
5g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds of clams
- 2 small, fresh, sweet red peppers
- 1/4 cup of finely chopped fresh basil
- 2 tablespoons of soy sauce
- 2 tablespoons of white wine
- 1 teaspoon of minced garlic
- 1 teaspoon of sesame oil
- 3 tablespoons of peanut oil for cooking
Directions
1
Clean the clams by scrubbing them under cool running water with a vegetable brush.
2
Cut the red peppers into sections.
3
Mix in separate bowl with basil, soy sauce, wine garlic and sesame oil.
4
Heat the peanut oil in a wok or large frying pan.
5
When the oil is hot, add the clams and the sauce and mix. Cover and simmer over a low heat until the clams open.
6
Serves four as an appetizer. Pour over rice or noodles to serve as a main course.
7
Category:Taiwanese Recipes
8
Category:Taiwanese Appetizers
Recipe sourced from
fandom