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Kam Heong La La (Pipies / Clams in Spicy Fragrant Sauce) Recipe

Ingredients

  • 1 kg of Clams (soaked in water)
  • 5 dried Chillies (rehydrated)
  • 1 tbsp of dried Shrimps
  • 2-3 stalks of Curry Leaves
  • 1 stalk of Lemongrass (cut into two; one smashed and the other sliced finely)
  • 1 tbsp of shredded Ginger
  • 1 Red Chilli (finely diced) (you can use bird's eye chilli for more spice)
  • 3 French Shallots (finely diced)
  • 1 stalk Spring Onion (finely diced)
  • Mixture of Cornstarch and water for slurry (thickening; not to be added with the rest of the seasoning ingredients)

For the Seasoning

  • 1/2 tbsp Tau Cheong (salted soybean paste)
  • 1 tbsp Oyster sauce
  • 1 tbsp Dark thick soy sauce
  • 1 tsp Soy sauce
  • 1 tsp Sugar

Instructions

  • Heat about 3-4 tablespoons of vegetable oil in a hot frying pan (or a wok) and saute the dried shrimps until fragrant.
  • Add in the shallots, spring onion, dried chillies, curry leaves, lemongrass, ginger and red chilli and continue to fry, taking care to toss the ingredients around until fragrant.
  • Add in the clams and seasoning mixture and stir-fry on high heat. Cover with a lid for about 2 minutes or until the clam shells have all opened up. Add in 1-2 teaspoons of the slurry mixture to thicken up the sauce whilst mixing all ingredients thoroughly.
  • Dish up and garnish with a sprinkling of spring onions and red chilli and serve immediately with hot steamed rice.