500 g lala clams (with shells)
2 tbsp dried prawns (soaked and drained)
5 g curry leaves
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)
| Reduce or add chili padi to adjust the level of spiciness to your preference.
| Use fresh clams for extra natural sweetness.
Transfer to serving plate and garnish with chili padi slices. Serve hot.