Heat up cooking oil in a pan. Add in garlic and ginger then stir fry until fragrant.

Add in oyster sauce and stir fry until fragrant and browned.

Season with AJI-SHIO® Flavoured Pepper and sugar.

Add in light soy sauce and water. Let it boils and turn off the heat.

Ready to use for steaming prawn and clam.

Heat up cooking oil in a shallow pot. Add in red onion and stir fry until fragrant.

Put the heat on low, arrange glass noodle in the pot, top with enoki mushroom, then arrange tiger prawns at one half side of the pot.

Mix garlic sauce with water and pour all over and sprinkle spring onion and red chili. Reserve some of the spring onion and red chili for clams topping as well.

Close the lid then steam for 15 minutes on high heat. Arrange clams on the other side of the pot, sprinkle spring onion and red chili and continue to steam for another 5 minutes.

Ready to serve.

Tips: If you choose to use the steaming method, decrease the water amount to 1 cup, as steaming causes less sauce water to evaporate, and the prawns release a significant amount of juice.