How to make grilled giant clams with scallion oil, chewy and sweet, delicious and super attractive at home

How to prepare Grilled Giant Clams with Scallion Oil

• 1

  Preparing giant clams

  Wash the giant clams thoroughly with water, then soak them in diluted salt water and add about 3 – 4 sliced chili peppers. Soak the clams for about 15 – 20 minutes to help them release the sand quickly. After that, rinse them a few times with water and let them drain.

  

  
• 2

  Preparing other ingredients

  Wash the lime leaves and cut them thinly. Remove the stems from the chili peppers, rinse them briefly with water, and let them drain. Wash the calamondin limes, cut them in half using a knife to squeeze out the juice. Remove the outer layers of the lemongrass, wash it clean, and then crush it.

  

  
• 3

  Boiling giant clams

  Place a pot on the stove, add the giant clams into the pot and pour enough water to cover the clams, then add 3 stalks of smashed lemongrass. Boil the clams over high heat until they just open, then immediately remove them, rinse the clam meat with cold water to increase its crispiness.

  To clean the clams better, use a knife to cut along the clam meat to remove all the waste inside the intestine, rinse the clams again with water, then cut the clams into small pieces, and finally place the cut clam meat back into the clam shells in preparation for grilling.

  

  

  

  
• 4

  Make scallion oil

  Remove the roots and wilted leaves from the scallions, wash them clean and chop them finely into a bowl. Add 1 teaspoon of seasoning powder and 1/2 teaspoon of monosodium glutamate to the bowl of scallions.

  Next, place a pan on the stove, add 100ml of cooking oil, and heat it until the oil is hot, then pour the oil into the bowl of scallions, using a spoon to stir well until the seasoning dissolves completely. This completes the scallion oil.

  

  

  

  
• 5

  Roast peanuts

  Place a pan on the stove and add peanuts along with 1 teaspoon of salt to the pan. Use chopsticks to stir continuously over low heat until the peanut shells darken and emit a fragrant aroma, then turn off the heat and let them cool.

  After that, use your hands to squeeze the peanut kernels while blowing to remove all the shells.

  

  

  
• 6

  Making the dipping sauce

  Chop the kaffir lime leaves, add 1 – 2 chili peppers, and 1 tablespoon of sugar into a mortar and pound until fine. Next, add 3 tablespoons of fish sauce and mix well.

  Then pour the fish sauce mixture into a bowl (rice bowl) and squeeze in a little calamondin juice to complete the dipping sauce. You can adjust the seasoning to suit your taste.

  

  
• 7

  Grilling scallops with scallion oil

  First, place the scallops on the charcoal grill and add scallion oil on each scallop. Grill for about 3 – 5 minutes until the scallops are cooked and firm. Once cooked, place the scallops on a plate, sprinkle peanuts on top, and enjoy.

  

  

  

  See more:

  • How to make scallops grilled with scallion oil using an oil-free fryer
  • 3 ways to make blood clams grilled with scallion oil, grilled whole and wrapped in foil deliciously
  • 2 ways to make milk clams grilled with scallion oil and grilled whole deliciously

  So you have completed the dish grilled giant clams with scallion oil, what are you waiting for to get into the kitchen and do it right away? Wish you success!