Recipe Ingredient
- 600g clams (lala)
- 2 tbsp corn flour
- 5 dried chillies, soaked and seeded
- 2 stalks curry leaves, washed (use only the leaves)
- 1 stalk lemon grass, smashed
- 1 tbsp shredded ginger
- 8 cilipadi, chopped
- 1 tbsp Lee Kum Kee black bean garlic sauce
- 2 tbsp margarine
- 1 tbsp oil
- Seasoning:
- 1 tbsp fish sauce
- 1/2 tsp chicken stock granules
- 2 tbsp sugar or to taste
- 1/2 tbsp oyster sauce
- 1/4 tsp pepper
Instructions
- 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.
