Directions

To cook

1. Fill a medium saucepan with water with smashed ginger, spring onions and Shao Xing wine to par-boil clams. Once water comes to a boil, toss in all the clams and blanch for 30 secs. Remove and set aside.
2. Heat up wok with cooking oil and sauté garlic, julienne ginger and fermented soy beans for 1 min.
3. Toss in shallots, diced red and green capsicums and fry for 2 mins over medium heat.
4. Pour in clams and stir for 1 min.
5. Season clams with light soy sauce, oyster sauce and sugar.
6. Pour in corn flour solution to thicken sauce. Remove from heat and serve hot.