KAM HEONG LALA(spicy stir-fry clams)

I like seafood cooked in 'Kam Heong' style. 'Kam Heong' literally means golden fragrant. The main ingredients that made this dish its unique taste are curry leaves,chillies, dried shrimps and soy bean paste. The aroma of curry leaves and curry powder  really stand out in this dish. I bought 1kg for $4 this morning so it is economical to cook this dish at home.

KAM HEONG LALA(spicy stir-fry clams)

Ingredients

1 kg of lala (clams)

2 red chillies ( use bird's eye chillies if you want it super spicy hot)

4 shallots

4 pips of garlic

3 slices of ginger

2 tbsp of dried shrimps 

1tbsp of soy bean paste

1tbsp of curry powder

1 tsp of sugar

5 sprigs of Curry leaves

 Methods

1. Wash and soak clams for 1 hour. Drain.

2. Blanch clams in boiling water. Drain.

3. Pound chillies, shallots, garlic, ginger and dried shrimp. Mix in soy bean paste and curry powder.

4. Heat up 2tbsp of oil in a wok. Fry the curry leaves and pounded ingredient until aromatic.

5. Add in the clams.Stir fry for 5 minutes and it is done.

6. Dish up and serve.

*I did not add in salt as the soy bean paste is saltish.

   Pound these..

 

  Soy bean paste

  

  

    Add soy bean paste into pounded ingredients

   

 Curry leaves

  

 The blanched clams

                       +

  

                             =

 

  Happy cooking and enjoy eating.

  Cheers and have a nice day.

   From Kim .....