Golden Fragrant Black Pepper Stingray and Venus Clams

I had a craving for Black Pepper. The version Crabs would have been perfect, but unfortunately have not seen any around. Don't suppose the scorpions would do.

So I made do with Stingray and Venus Clams. The taste was good, but visually, it was a fleshy mess. I wouldn't do it with stingray again, especially when I am expected to remove its cartillage before serving or the Hubs wouldn't eat it. But shelled prawns would have been great.

Anyway, not just simple Black Pepper but my childhood Golden Fragrant (Kum Hiong) Black Pepper. Dad used to bring us to Chin Wah Heng for Kum Hiong Crabs. The secret is the addition of lemongrass and lots of Curry Leaves.

The Gravy :

Butter

Shallots

Garlic

Crushed Black Pepper

Bashed Lemongrass

Curry Leaves

Chilli

Black Soy Sauce

Oyster Sauce

Sugar

Rice Wine

Coriander Leaves

Basically heat up the wok and when it's steamy, pour in the crushed black pepper and dry roast it. Set aside.

Add some butter and fry marinated stingray pieces (turmeric, salt, pepper, lemon juice), remove and set aside.

Heat up more butter and brown the shallots, garlic, lemongrass, curry leaves, chilli and sugar. Add in the clams, the soy sauce, oyster sauce, rice wine. Stir fry till they open up. Remove the clams and set aside. Then add in the stingray followed by the black pepper and mix delicately. Garnish with fresh coriander leaves and serve hot.