Recipe Ingredient
- Main ingredients
- 500g small clams (lala)
- 25g shredded ginger
- 1 clove garlic, sliced thinly
- 1 heaped tbsp hot soya bean paste
- 1 red chilli, sliced
- 4 bird's eye chilli (chilli padi), chopped
- 3 tbsp oil
- 1 tsp cooking wine (optional)
- 1 tbsp corn flour
- Sauce ingredients
- 1 tbsp Premium oyster sauce
- 1 tsp light soy sauce
- 1/4 tsp pepper
- 1 tsp sugar
Instructions
- Rinse clams and soak in water for 10-15 minutes.Repeat for another 10 minutes. Discard clams with broken shells.
- Heat oil in a wok and fry ginger until fragrant and golden. Dish out and put aside, then add garlic and hot soya bean paste. Stir-fry for 20-30 seconds before adding clams, chilli padi and red chilli.
- Sprinkle in cooking wine (optional) and sauce ingredients.
- Stir-fry for 2-3 minutes. Sprinkle in corn flour to mix (this is to thicken the clam juice). Cook until the clams open up. Dish out and serve immediately.
