Kum Heong Clams

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READY IN: 50mins
Recipe by Stanley the Westie

Yummy...very popular in Malaysia...great with rice..got this from a Malaysian website.

Ingredients Nutrition


  1. Soak clams in salty water for 30 minutes. Rinse with clean water and drain in a colander until dry. Wipe completely dry with absorbent paper towel. (To prevent oil from splattering when deep frying the lala).
  2. Heat 5 tbsp oil in a wok; deep-fry clams until cooked. Dish up and sprinkle evenly with corn flour.
  3. Heat up 1 tbsp oil and saute lemon grass and ginger until fragrant. Dish up and set aside. Saute dried chillies and curry leaves until fragrant. Dish up and set aside.
  4. Heat oil and margarine and saute cilipadi and black garlic sauce until fragrant. Stir in seasoning and cooked clams. Blend well. Dish up and serve immediately.

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