Steamed Pipis with Ginger, Garlic and Shaoxing蒜香花雕蒸蛤蜊
Live pipis opened in a covered wok with ginger, garlic and a good splash of Shaoxing.锅盖一盖，蛤蜊在姜蒜花雕酒里自己开口。
- Serves份量
- 4
- Prep准备
- 20 min分钟
- Cook烹饪
- 10 min分钟
- Total共计
- 30 min分钟
Ingredients食材
- 1.5 kg live pipis鲜活蛤蜊 1.5 公斤
- 35 g fine salt dissolved in 1 L cold water, for purging细盐 35 克 + 冷水 1 升（吐沙用）
- 4 cm piece ginger, finely shredded姜 4 厘米，切细丝
- 4 garlic cloves, sliced蒜 4 瓣，切片
- 2 spring onions, cut into 4 cm lengths, white and green separated葱 2 根，切 4 厘米段，葱白葱绿分开
- 1 long red chilli, sliced (optional)红辣椒 1 根，切片（可不放）
- 2 tbsp peanut oil花生油 2 汤匙
- 80 ml Shaoxing wine花雕酒 80 毫升
- 1 tbsp light soy sauce生抽 1 汤匙
- 1 tsp sugar糖 1 茶匙
- a small handful of coriander香菜 少许
Method做法
- 1Dissolve the salt in 1 litre of cold water and sit the pipis in it somewhere cool for 1-2 hours, raised on a small rack or upturned plate so the sand they spit out falls away from them.1 升冷水里化开 35 克盐（差不多海水的咸度），蛤蜊放进去，架在小碗或篦子上，阴凉处吐沙 1–2 小时。
- 2Lift the pipis out of the water by hand rather than tipping them out, rinse, and discard any with cracked shells or any that stay gaping when you tap them.用手把蛤蜊捞出来，别连水一起倒，冲洗干净；壳破的、敲一敲还张着口不闭的都扔掉。
- 3Heat the oil in a wok over high heat and fry the ginger, garlic, chilli and spring onion whites for 30 seconds until fragrant.锅烧热下油，姜丝、蒜片、辣椒和葱白爆香 30 秒。
- 4Tip in the pipis, pour the Shaoxing down the side of the hot wok and clap the lid on.倒入蛤蜊，花雕酒沿锅边淋一圈，立刻盖上锅盖。
- 5Steam for 3-4 minutes, shaking the wok once, until most of the shells have opened.焖 3–4 分钟，中间颠一次锅，大部分蛤蜊开口就差不多了。
- 6Add the soy sauce and sugar and toss, then give any closed shells one more minute under the lid and throw out any that still will not open.加生抽和糖翻匀；没开口的再盖盖焖 1 分钟，实在不开的直接扔掉别吃。
- 7Toss through the spring onion greens and coriander and serve immediately with all the pan juices.撒上葱绿和香菜，连汤汁一起马上端上桌。
Madam's tip太太小贴士
Store live pipis in the fridge in an open bowl under a damp cloth, because sealed in a bag or covered in tap water they die within hours.活蛤蜊要放冰箱，用湿布盖着敞口存放；密封袋里或泡自来水，几小时就死了。