Arctic Propeller Clam Skewers with Spring Water Dipping Sauce

Propeller Clam Skewers with Spring Water Dipping Sauce


4 pcs Arctic Propeller Clams
½ pc Lemon
1 cup Water, cold
8 pcs Black fungus
8 pcs Diced lettuce root
2 Tbsp cilantro, chopped
2 Tbsp green onion, chopped
 2 tsp Garlic, chopped
4 pcs Red chili, chopped
6 pcs Wild chili, chopped
¼ cup Light soy sauce
1 Tbsp Chicken sauce
1 ½ Tbsp Sugar
3 Tbsp Seasoning sauce
2 tsp Rose wine
2 cups spring water
12 Wooden Skewers


    1. Place lemon in icy, cold water, set aside. Remove the tail of the Arctic Propeller Clams and cut into bite-sized pieces, place in the lemon water to marinate.
    2. Mix together the soy sauce, chicken sauce, sugar, seasoning sauce, rose wine and spring water.  
    3. Add to this mixture the cilantro, shallot, garlic, red chili and wild chili.
    4. Skewer diced lettuce root, black fungus and Arctic Propeller Clams, then marinate them in the mixture for 30 minutes, place in refrigerator to keep cold.