Chef Mimi Creation Corn Tofu Black Bean Vongole
What You Will Need
Ingredients
- 1 corn
- 350g soy milk
- 1/2 tsp salt
- 2 eggs
- 1 egg white
- 3 tbsp olive oil
- 1 tbsp butter, 2 tbsp for emulsifying
- 1/2 finely diced shallot
- 5 minced fermented black beans
- 3 scallion whites sliced into rounds
- 6 cloves garlic sliced
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1/2 cup white wine
- 1/4 cup greens of choice
- 1/2 long red chilli diced
- 1/2 cup pre-cooked clams/pippies
Made with
Lee Kum Kee products
How to make it
-
Separate the corn kernels from the cob. Place the cobs in a small saucepan with the soy milk and salt. Simmer gently over low heat to infuse, then remove and discard the cobs.
-
In a separate pan, lightly sauté and char the corn kernels in a little neutral oil until fragrant and lightly golden.
-
Blend the infused soy milk with the charred corn until smooth, then pass the mixture through a fine-mesh sieve. Whisk in the eggs and egg white until fully combined.
-
Lightly oil a heatproof vessel or ramekins. Pour in the custard mixture, cover tightly with cling film, and steam over medium heat for about 15 minutes, or until just set.
-
Meanwhile, heat the olive oil and 1 tbsp butter in a pan. Sauté the shallot, black beans, scallion whites and garlic until fragrant. Add the oyster sauce and briefly caramelise, then pour in the white wine and remaining 2 tbsp butter. Stir vigorously to emulsify into a glossy sauce.
-
Add the greens to the simmering sauce and cook until wilted. Stir in the chilli and pre-cooked clams. Flip the steamed custard onto serving plates, spoon the clam sauce over the top, and finish with sliced scallion greens. Serve immediately.