Golden Fragrant Clams

      Kam Heong Clams Recipe (Golden Fragrant Clams/Kam Heong Lala)


      1 1/2 lbs Manila clams
      1 tsp salt
      3 Tbs Malaysian Red Palm oil
      2 sprigs of curry leaves, use only leaves
      8-10 bird's eye chilies, chopped or 5 Serrano chilies
      1 tablespoon dried shrimp, soaked in water, drained and minced
      8 shallots, lightly chopped or 1/2 a medium-sized onion
      salt to taste (optional)

      Seasoning Sauce:

      1 tablespoon oyster sauce
      1 teaspoon soybean paste
      1 1/4 tablespoons curry powder
      1 1/2 tablespoons Shaoxing wine
      1 teaspoon sugar or agave


      1. Clean and scrub the shell of the clams thoroughly. Soak in salt water for 30 minutes, rinse in cold water and drained.

      2. In a bowl, mix all the Seasoning ingredients, stir well and set aside.

      3. Heat up oil in a wok. Stir-fry curry leaves, chilies and dried shrimp until fragrant. Add in chopped shallots and continue to stir-fry for 30 seconds.

      4. Toss in the clams and Seasoning Sauce, and continue to stir-fry for 1 minute. Cover the wok and let the clams cook until they open up. Remove wok cover, give a quick stir, dish out and serve with steamed white rice.