Clams and scallops in a black bean sauce

Step 1

For the jasmine rice, place the rice in a large saucepan and cover with 600ml/20fl oz water and the stock. Bring to the boil and then turn the heat down to low. Cover with a tight-fitting lid and cook for 15 minutes, or until the rice is fluffy. Keep the lid on until ready to serve.

Step 2

For the clams and scallops, heat the oil in a wok over a high heat until smoking. Add the garlic, ginger, chillies and black beans and stir-fry for 10 seconds. Add the scallops and cook, gently tossing, for 10 seconds. Discard any clams with broken shells and any that refuse to close when tapped. Add the clams to the wok and cook, gently tossing, until the clams have opened. Season with the Shaoxing rice wine and discard any clams that remain closed. Add the stock and bring to the boil. Add the soy sauces and stir in the blended cornflour to thicken the sauce.

Step 3

For the Chinese vegetables, bring a saucepan of water to the boil and blanch the Chinese leaf and greens. Remove from the pan and plunge into iced water then drain and set aside.

Step 4

To make the kale garnish, heat some oil in a deep saucepan until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the kale and fry until crispy. Remove carefully using a slotted spoon and transfer to kitchen towels to drain. Sprinkle with the caster sugar and sesame seeds.

Step 5

To serve, place the rice on a large serving dish. Top with the Chinese vegetables and the clams and scallops. Sprinkle over the ground shrimp, edible flowers, garlic chives, spring onions and crispy kale. Serve immediately.