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300g Clam, 10 g Ginger, 15 g Chili, 10 g Leek, 10 g Rice Wine, 15g KIMLAN CHILI SOY PASTE, 10g hot bean sauce, 5g Sesame Oil
Immerse clams in water to desand.
Cook clams in boiling water and drain.
Stir-fry clams with KIMLAN CHILI SOY PASTE and hot bean sauce over high heat.
Pour in rice wine and until evaporated. Drizzle with sesame oil before serving.
