Add the onion and stir-fry until it starts to soften. Add the razor clams, de-stemmed green peppercorns (fresh or dry), chillies, fish sauce, sugar and salt. Stir-fry for about a minute ...

Fry over a gentle heat for 2 minutes ... until the mixture has reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam ...

Add the razor clams and stir the pot. > Add coconut milk and close the pot, with a fitting lid. > Shake the pot every 15-20 seconds. > The clams should have opened within 2-3 minutes.

Add the sugar and stir to dissolve ... and heat to 170° C (340° F). Dredge the clam pieces in the coating of choice and shake off the excess. Fry the clams several pieces at a time for about ...