A Cantonese Dish
Cantonese cooking is famed around the world for its variety, tastiness, and inventiveness, and a Chinese saying goes, "The best place to eat is Canton." In addition to its delicious main entrees, Cantonese food is equally noted for its snacks and side dishes. Canton is a coastal province, and its cooking is especially creative with seafood, including crabs, oysters, and clams.
Ingredients
clams 190 grams
green onions two
eggs three
starch 1 tbsp.
cooking oil 1/2 cup
(1)
sweet potato powder 5 tbsp.
starch 5 tbsp.
fish sauce 1/2 tsp.
MSG 1/4 tsp.
water 1/4 cup
Directions
1. Wash clams and coat clams with starch, chop up onions, and beat eggs.
2. Stir prepared ingredients (1) into clams and starch, and pour mixture into a preheated, oiled wok, spreading evenly. Fry over low heat, nudging slightly and sprinkling with oil to prevent sticking. Turn over when lightly browned. Pour in eggs and continue to fry, sprinkling on oil and flipping over several times. Cut in two with spatula and serve on a plate, decorating around the sides with coriander, if desired.
Nutritional Information
Protein 37.7 g; fat 111.1 g; carbohydrates 104.3 g; sodium 100 mg; cholesterol 1130 mg; calories 1567.9.
Suggestions
Clams are rich in protein but high in cholesterol, so persons with arterial or heart disease should take care to limit consumption to proper levels.