Clams and scallops in a black bean sauce


This flavour-packed dish makes a tasty midweek meal.


For the jasmine rice

For the clams and scallops

For the Chinese vegetables

  • ½ Chinese leaf, cut into 1cm/½in thick slices
  • 3 small heads of tatsoi or other Chinese greens, cut into thin slices

For the garnish

  • oil, for frying
  • 100g/3½oz kale, cut into very thin slices
  • pinch caster sugar
  • pinch sesame seeds
  • 1 tbsp dried shrimp, deep-fried and ground
  • 4 edible flowers
  • 4 tsp chopped fresh garlic chives
  • 2 spring onions, sliced into strips and soaked in iced water for 5 minutes