Thai-style Canadian Geoduck with pickled vegetables

Recipe created by Xiang Liang
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A Canadian Seafood Cooking Competition was hosted in five major Chinese cities (Beijing, Shanghai, Guangzhou, Chongqing and Hong Kong) in 2007 by the Canadian Embassy and Consulates, with major sponsors such as Agriculture and Agri-food Canada, and the Underwater Harvesters Association. Leading chefs from each region were invited to participate and create dishes featuring one of following premium Canadian seafood products: geoduck, Atlantic lobster, snow crab, sablefish and scallops. Special events were hosted in each of the five cities where the participating chefs presented their dishes and the distinguished guests including media and food experts casted their votes for the best dishes. The winning recipes and chefs were featured in a special recipe booklet. The Government of Canada is pleased to share the award winning recipes created with Geoduck from Canada.

Main Ingredient

1 small Geoduck from Canada siphon

Secondary Ingredients

150g small red chillis

20g Yunnan pickled vegetables

180g lemons

10g ginger root, thinly sliced

10g garlic, thinly sliced

30g onions, sliced

0.5g mustard greens


15g salt

15g MSG

20g white vinegar

10g Thai chili sauce

Preparation method:
Clean and prepare geoduck by butterflying the siphon and trimming off the spongy part of the body meat. Slice geoduck meat thinly. Wash the red chilies and coarsely cut them. Cut the Yunnan pickle vegetable into 2 ½ cm/1 inch long segments. Cut the lemon into thin slices. In a wok of boiling water, blanch geoduck quickly. Combine all secondary and seasoning ingredients in wok and stir-fry until fragrant. Add geoduck, toss to mix and serve.

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