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1
Boil some brine (salted water) and immerse the cockles into it for 5 minutes, till the shells snap open.
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2
Properly clean the Venus clams, cut in half (optional), marinate with some salt for 10 minutes and then lightly fry in some of the oil.
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3
Set aside.
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4
Cut the squid into thin strips and marinate them with a little salt and ginger juice (the juice obtained by squeezing pound ginger) for 10 minutes, and then fry it in some of the oil over a medium flame for 5 minutes, till the strips coil up.
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5
Heat the remaining oil and add the onion when hot.
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6
Stir and add the garlic and the spring onion greens.
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7
Stir on a medium flame for 2 minutes and add the carrots, beans, bamboo shoots and fermented anchovies with black beans.
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8
Cook for 7 minutes on a high flame.
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9
Add the salt, shrimp paste, fish sauce and water.
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10
Cook for 2 minutes, stirring continuously.
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11
Add the fried squid strips, fried Venus clams and boiled cockle meat.
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12
Mix well and stir-fry in the sauce for 5 minutes on high flame.
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13
Add the boiled vermicelli and the sweet chilli sauce and mix everything together till the sauce coats the vermicelli well.
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14
Keep on stirring for 10 minutes.
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15
Garnish with freshly chopped spring onion greens.
