Seafood Vermicelli

Boil some brine (salted water) and immerse the cockles into it for 5 minutes, till the shells snap open. 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. Set aside.

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.

Heat the remaining oil and add the onion when hot. Stir and add the garlic and the spring onion greens. Stir on a medium flame for 2 minutes and add the carrots, beans, bamboo shoots and fermented anchovies with black beans. Cook for 7 minutes on a high flame. Add the salt, shrimp paste, fish sauce and water. Cook for 2 minutes, stirring continuously. Add the fried squid strips, fried Venus clams and boiled cockle meat. Mix well and stir-fry in the sauce for 5 minutes on high flame. Add the boiled vermicelli and the sweet chilli sauce and mix everything together till the sauce coats the vermicelli well. Keep on stirring for 10 minutes.

Garnish with freshly chopped spring onion greens.