Scrub, de-beard, rinse and drain razor clams or mussels.
Black bean and chilli sauce:
Next, make the black bean and chilli sauce. Heat peanut oil in a wok until surface seems to shimmer slightly. Add ginger, garlic, chilli and black beans and stir-fry for 2 minutes. Add shao hsing wine and stir-fry for 30 seconds. Add sugar and allow to caramelise for 10 seconds. Add soy sauce, sesame oil and water and cook for 10 seconds.
Lastly, add vinegar and spring onions and stir-fry for a further 30 seconds, then set aside.
If using clams, place them in a shallow heatproof bowl that will fit inside a steamer basket. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 3–4 minutes. Carefully remove clams and transfer to a serving platter.
If using mussels, place them in a pot or a wok with 1½ cups cold water. Place over high heat, cover, and steam until shells open – about 2 minutes. As the mussels begin to open, immediately remove from wok with tongs and place on a serving platter.
Drizzle sauce over clams or mussels and serve.
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