Kum Heong Clams

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 600 g clams (lala)
• 2 tablespoons cornflour
• 5 dried chilies, soaked and seeded
• 2 stalks curry leaves, washed (use only the leaves)
• 1 stalk lemongrass, smashed
• 1 tablespoon gingerroot (shredded)
• 8 thai chiles (chopped)
• 1 tablespoon black bean garlic sauce (lee kum kee)
• 2 tablespoons margarine
• 1 tablespoon oil
• 1 tablespoon fish sauce
• 1/2 teaspoon instant chicken bouillon granules
• 2 tablespoons sugar
• 1/2 tablespoon oyster sauce
• 1/4 teaspoon pepper

Recipe

• 1 soak clams in salty water for 30 minutes. rinse with clean water and drain in a colander until dry. wipe completely dry with absorbent paper towel. (to prevent oil from splattering when deep frying the lala).
• 2 heat 5 tbsp oil in a wok; deep-fry clams until cooked. dish up and sprinkle evenly with corn flour.
• 3 heat up 1 tbsp oil and saute lemon grass and ginger until fragrant. dish up and set aside. saute dried chillies and curry leaves until fragrant. dish up and set aside.
• 4 heat oil and margarine and saute cilipadi and black garlic sauce until fragrant. stir in seasoning and cooked clams. blend well. dish up and serve immediately.