Ming Tsai shares this delicious recipe as featured on Episode 21 of Simply Ming.


  • 2 tablespoons canola oil

  • 2 tablespoons minced ginger

  • 2 tablespoons minced garlic

  • 2 tablespoons minced shallot

  • 2 pounds little neck clams

  • 1 green papaya, peeled and julienned

  • 2 sweet red chilies, sliced

  • 2 Thai bird chilies, finely sliced

  • 1 medium tomato, julienned

  • 1 tablespoons fish sauce

  • 1/4 cup white wine

  • 1 cup chicken stock

  • 3 tablespoons butter

  • 2 small limes, juiced

  • Salt and freshly ground black pepper

  • Crispy shallots for garnish


  • 1.

    Heat a wok over high heat and add oil, ginger, garlic and shallot. Cook about 30 seconds until aromatic. Add the clams and toss them to coat. Allow to heat slightly and add papaya, chiles, tomato. Toss and cook a minute. Then add fish sauce, white wine and chicken stock. Cover and cook until clams open, about 4 to 5 minutes.

  • 2.

    Add butter, stir, then add lime juice. Taste and adjust seasoning. Transfer clams with sauce to a serving bowl. Garnish with crispy shallots.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 456kj
  • Fat Total 19g
  • Saturated Fat 6g
  • Protein 37g
  • Carbohydrate 33g
  • Sugar 13g
  • Sodium 1820mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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