Kam Heong Lala (Spicy Clams Stir Fry - Kam Heong Style)
Prep time
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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
  • 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
  • ½ teaspoon TauCheong / Fermented Soy Bean Paste
  • 1 tablespoon Curry Powder
  • 1 teaspoon Light Soya Sauce
  • ½ teaspoon Dark Soya Sauce
  1. Heat 2 tbsp oil and saute dried prawns until fragrant.
  2. Add in curry leaves, shallots, chilli padi and stir-fry until aromatic.
  3. Add in the clams/la la, seasonings and stir fry at high heat until well mixed.
  4. 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/blog/kam-heong-lala/