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Kam Heong Lala
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Pin Recipe
Course
Side Dish
Cuisine
Malaysian, Peranakan, Singaporean
Ingredients
1
KG
Lala or Clams
Soaked for 1 hour in salt water and scrubbed to clean
1
tbs
Dried Shrimp
Soaked and chopped
2`
sprig
Curry leaves
2
tbs
Cooking Oil
Seasoning Paste
100
gm
#IbuSegalaRempah
30
gm
Fish Curry Powder
1
tbs
Soya Sauce (Kicap Manis)
1
tbs
Oyster Sauce
2
pcs
Red Chili Padi
chopped, optional
Water
if necessary
Instructions
In a wok, heat up oil.
Add in the chopped dried shrimp and fried till fragrant then add in the curry leaves and continue frying for about 1 minute.
Add in the seasoning paste. Mix well for 1 minute
Add in the clams and stir awhile. Cover to allow clams to cooked thoroughly for about 5 minutes.
Removed lid and continue to cook till sauce thickens. Kam Heong Lala ready to be served
Keyword
curry, seafood, spicy
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