Ingredients

  • Serves 4 people
  • 500 g lala clams (with shells)

  • 2 tbsp dried prawns (soaked and drained)

  • 5 g curry leaves

  • 5 shallots

  • 6 chili padi (bird’s eye chili)

  • 1 tbsp curry powder

  • 1 tbsp oyster sauce

  • 1 tbsp soy sauce

  • 1 tsp cooking caramel (substitute with 1 tsp kecap manis)

Recipe Courtesy of Asian Food Network

Kam Heong Clams

‘Kam heong’ literally means golden fragrance.This fragrant fiery clams are a must try for seafood lovers!
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Easy
  • 45 min
  • 20 min
  • 15 min
  • 3 steps
  • 13 Ingredients
  • Easy
  • 3 steps
  • 13 Ingredients
  • 45 min
  • 20 min
  • 15 min

Instructions

  1. Make spice paste

    • In a blender, blend shallots, 5 chili padi and dried prawns.

    | Reduce or add chili padi to adjust the level of spiciness to your preference.


  2. Fry spice paste

    • In a pan, heat up 2 tbsp vegetable oil and fry blended ingredients for 5 minutes, until caramelized.
    • Once caramelized, add curry powder, 1 tbsp oyster sauce, 1 tbsp soy sauce and 1 tsp cooking caramel. Mix and set paste aside.

  3. Fry clams with sauce

    • In a separate pan, heat up 2 tbsp vegetable oil and fry curry leaves with spice paste.
    • Add clams, 3 tbsp water and 2 tbsp sugar.
    • Mix well and cook over high heat for about 5 minutes until sauce dries up and clams are well coated.

    | Use fresh clams for extra natural sweetness.

    Fry clams with sauce

Garnish and Serve!

Transfer to serving plate and garnish with chili padi slices. Serve hot.

Garnish and Serve!

Reviews

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