Kum Heong Clams
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 600 g clams (lala)
- 29.58 ml cornflour
- 5 dried chilies, soaked and seeded
- 2 stalk curry leaves, washed (use only the leaves)
- 1 stalk lemongrass, smashed
- 14.79 ml gingerroot (shredded)
- 8 Thai chiles (chopped)
- 14.79 ml black bean garlic sauce (Lee Kum Kee)
- 29.58 ml margarine
- 14.79 ml oil
-
Seasoning
- 14.79 ml fish sauce
- 2.46 ml instant chicken bouillon granules
- 29.58 ml sugar
- 7.39 ml oyster sauce
- 1.23 ml pepper
directions
- 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).
- Heat 5 tbsp oil in a wok; deep-fry clams until cooked. Dish up and sprinkle evenly with corn flour.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I started my cooking journey full blown about 4 years ago because my kids started to eat more solids and we moved to a little town. I wanted to Introduce my kids to a different variety of food hence I cooked them at home since we can't get them out here.