Kam Heong Lala (Spicy Clams Stir Fry - Kam Heong Style)
Prep time
Cook time
Total time
Spicy Clams Stir Fry - Kam Heong style, a very popular Malaysian dish with combination of chinese, malay and indian ingredients of curry leaves, curry powder, dried shrimps, shallots, garlic, and chilies
Recipe type: Main
Serves: 4
Ingredients
1kg Lala / Clams - soaked in salt water for 1 hour
1 tablespoon Dried Prawns - soaked in water and drained
2 tablespoon Vegetable Oil
Handful of Fresh Curry Leaves
10 Shallots, chopped
3 Chili Padi (Bird Eye Chili)
1 teaspoon Cornstarch and water for thickening
Seasoning
½ teaspoon TauCheong / Fermented Soy Bean Paste
1 tablespoon Curry Powder
1 teaspoon Light Soya Sauce
½ teaspoon Dark Soya Sauce
Instructions
Heat 2 tbsp oil and saute dried prawns until fragrant.
Add in curry leaves, shallots, chilli padi and stir-fry until aromatic.
Add in the clams/la la, seasonings and stir fry at high heat until well mixed.
Thicken with corn flour and water, mix well and dish up. Garnish with chopped spring onion and cut red chili. ]
Recipe by at https://justasdelish.com/kam-heong-lala/