Source: HowToCook (a programmer's guide)
Blanch the razor clams in salted boiling water for 90 seconds — this firms the muscle and makes shelling cleaner. Any longer and they toughen. Drain them, cool slightly, and remove the meat from the shell. The clams will release their own liquid; keep this. Dice the onion fine — 5 mm pieces — so it dissolves into the braise rather than remaining as distinct chunks.
Combine the clam meat, reserved clam liquor, diced onion, soy sauce, rice wine, and chicken stock cube in a bowl. This mixture needs binding. Whisk the cornstarch with 15 ml cold water until smooth, then stir it into the clam mixture. The slurry will thickening|thicken the braise as it heats, suspending the clam meat and aromatics in a glossy sauce. Crack the eggs directly into the bowl and beat them loosely — you want streaks of white and yolk, not homogeneity. The eggs will set partially during cooking, creating pockets of custard against the seafood.
Heat the oil in a wok or large shallow pan to 165°C. You're looking for the surface to shimmer and move freely when you tilt the pan — not yet smoking, not yet still. Pour the entire mixture into the oil. It will sizzle immediately and begin to set at the base. This is pan-frying|shallow pan-frying, not deep-frying; you're not submerging the mixture. Once the underside is golden and the edges have pulled away from the pan — roughly three to four minutes — slide a spatula underneath and flip in sections. The second side cooks faster, two to three minutes, because heat transfers through the already-cooked bottom layer. The eggs should be just set but still yielding; the cornstarch will have thickened the liquid into a light sauce.
Serve directly from the pan while the surface still has colour and the interior remains warm. The shellfish|razor clam flesh is delicate and won't survive extended holding. The braise will continue to thicken as it cools slightly, so eat it hot.
Cook this recipe with FoodMind — your personal cooking wiki.
Cook this in FoodMind