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.