120g Clearwater Cockle Clams 100g Chicory lettuce 2g Salt 5g Sugar
2g Chicken powder 25g Rice wine vinegar 15g Garlic juice 8g Sesame oil
1 - Slice cockle clams into halves and clean.
2 - Blanch clams in hot water for 3 seconds and immediately place in ice water for cooling. Once cooled, drain water.
3 - Toss clams and lettuce with seasoning.