Saturday, November 7, 2009

Stir-fried Fragrant Sauce Clams (Kam Heong La La)


500g clams
1 tbsp oil
1 tbsp sesame oil
2 tbsp dried Shrimps, soaked and chopped
2 stalks curry leaves
1 tbsp chopped lemon grass
5 chilli, finely sliced
1 tsp curry powder
1 tbsp chopped garlic
1 tbsp preserved soya beans, minced


1 tbsp oyster sauce
1 tsp light soy sauce
A little thick soy sauce
¼ tsp chicken stock granules
½ tbsp sugar
1 tbsp lime juice
¾ tbsp water


Soak clams in salted water for at least 30 minutes. Remove and blanch in boiling water for a minute or less, then drain well in a plastic container.

Heat oil and sesame oil in a wok. Saute dried shrimps until fragrant.

Add curry leaves, lemon grass, garlic and chillies. Stir in minced soya beans and curry powder to mix.

Stir in seasoning and clams. Fry until heated through and dish out.