This gojuchang and lime oyster and razor clam motoyaki recipe is a recipe that I developed for Leisure Cookers, who wanted me to create a seafood recipe that would be eaten at a feast, which was part of a series of Guardian Reader Events. I also demo’d the recipe for those that attended, which was fun. The recipe went down very well, and I am delighted to share it with you here now. I usually post my own photos, but Leisure Cookers had Uyen Luu shoot these for their site also and they were too gorgeous not to share. This post is sponsored by Leisure Cookers (Read more about sponsored content on Eat Like a Girl).
That is a mouthful right? And not just as a title but as bite. A gorgeous one. Cooked oysters are hugely underrated and speedy. I love to give them a blanket coating of flavoured mayonnaise motoyaki style as is popular in Japanese cooking. I apply the technique to razor clams also, like squid meets clam, tender and open to a bit of spice.
Shellfish are healthy and quick, rich in omega-3 fatty acids and minerals like zinc, copper, iron and magnesium (mussels have as much iron as liver). They are low in calories too, a dozen oysters contains less than 100 calories and only 0.2g of fat. I go first for the flavour though, all of the benefits are a feel good bonus, and a reason that I choose them more often now for speedy suppers and quick weekend lunches.
You can make your own mayonnaise, but I prefer to use Kewpie, the Japanese mayonnaise. It has a sweet tart flavour and great texture, and goes really well with the shellfish. The whole idea of these is that they are quick and flavourful. Kewpie is widely available now but feel free to substitute with homemade mayonnaise or the one of your choice. I flavour the mayonnaise with gojuchang (Korean red pepper paste, also widely available) and a squeeze of lime.
Razor clams are a joy. Easy to prepare too, all you have to do is steam them (which I did in sake with garlic) and then cut off the gut sack (which you can’t miss, and which is not too fiddly). I cut them into bite size pieces and place them back in a half shell before grilling them with the mayonnaise on top.
You might worry about shucking oysters, but don’t. It just takes a little practice. Hold the oyster with a tea towel to protect your hand should your knife slip. Once you get the hang of it, they are no trouble, I promise you. You can use a flat tip screwdriver instead of investing in an oyster shucking knife.
These are a joy and are sure to impress your friends, while cutting down your time in the kitchen. Enjoy!
serves 4 as a starter or makes a perfect canapé
- 12 oysters
- 12 razor clams
- 450g bottle kewpie mayonnaise (a Japanese mayonnaise available in most Asian supermarkets - you can substitute a mayonnaise of your choice, if unavailable)
- 3 tbsp gojuchang (spicy Korean red pepper paste) - add more to taste if you want it spicier
- Juice of 1 lime
- 2 cloves garlic, finely chopped
- 6 spring onions, finely sliced
- 100ml sake
- Torn fresh coriander leaves
- Flavourless oil like groundnut or rapeseed for frying
Prepare your gojuchang lime mayo by combining the mayo, gojuchang and lime. Taste it and adjust accordingly. Some like it hotter, some like it more tart. I like it like firey and sharp.
Shuck your oysters. Run your knife underneath the oyster so that it is detached from the shell but keep it in it. Keep covered in the fridge (with cling film or similar) while you prepare your razor clams.
Now your razor clams. Check that they are all alive and in good shape. Once you tap them they should close or retract into the shell. Run them under the tap to remove any grit (don’t soak them as they will drown, they are saltwater shellfish).
In a large frying pan (which you have a lid for), fry the garlic in a tablespoon of oil over a medium heat for one minute. Add the razor clams and the sake, and give them a good shake. Place the lid on and steam for a few minutes until all the shells are open. Remove the foot and dark intestinal sack from each razor clam, leaving only the lovely sweet clam meat. Cut the clams so that they are sectioned into inch lengths and put them back in the razor clam shell.
Put your grill on high and arrange the razor clams and oysters on the grill pan. You may need to do them in batches. Scatter some spring onions over the shellfish and then place some gojuchang and lime mayonnaise on top of each one, ensuring the clam and the oyster are covered. Blister under the grill.
Scatter some fresh torn coriander leaves on top and serve immediately. Enjoy!
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