Some time back, I decided to try making this dish. It was yummylicious at my first try except that it's abit on the sweet side. So, the second time, I reduce the sugar. And voila, i got my perfect Kam Heong Lala Clams!
![Clam](http://i85.photobucket.com/albums/k77/jeanchia_2006/kam%20heaong%20lala.jpg)
![](http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_upper.png)
KAM HEONG LALA CLAMS
Ingredients:
900g lala clams
2 Tbsp dried shrimp, soaked and chopped
1 1/2 Tbsp chopped garlic
1 1/2 Tbsp chopped shallots
1 Tbsp chopped ginger
7 chilli padi, chopped
3 sprigs curry leaves
50ml water
Sauce:
2 Tbsp oyster sauce
2 Tbsp 1 tsp dark soy sauce
1/2 Tbsp sugar
2 Tbsp meat/ fish curry powder (i personally would prefer meat curry powder)
1 tsp coarsely grounded black pepper
1 tsp soy bean paste (optional*)
3 Tbsp oil
Spiciness:
![](http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/chilli_50.png)
* You can omit this if you don't have soy bean paste. But it does gives a little boost in the flavour.
900g lala clams
2 Tbsp dried shrimp, soaked and chopped
1 1/2 Tbsp chopped garlic
1 1/2 Tbsp chopped shallots
1 Tbsp chopped ginger
7 chilli padi, chopped
3 sprigs curry leaves
50ml water
Sauce:
2 Tbsp oyster sauce
1/2 Tbsp sugar
2 Tbsp meat/ fish curry powder (i personally would prefer meat curry powder)
1 tsp coarsely grounded black pepper
1 tsp soy bean paste (optional*)
3 Tbsp oil
Spiciness:
![](http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/chilli_50.png)
![](http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/chilli_50.png)
![](http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/chilli_50.png)
* You can omit this if you don't have soy bean paste. But it does gives a little boost in the flavour.
Updated on 30 June 2016.
Method:
1. To prepare the lala clams, soaked the lala clams in salt water for 30 mins, drained. Scrub the outer shell one by one under running tap water. With the tips of a knife, slightly open the lala clam. Discard those with muds.
2. Soaked the lala clams again, in water for approx 1 min and drained. Repeat this step a couple of times until the soaking water is clear or less muddy. Place lala clams in colander and let it completely drained.
3. Put the sauce ingredients in a small bowl and mix well. Leave it aside first.
4. Heat the wok or a deep saucepan with 3-4 Tbsp oil over high heat. Saute the dried shrimp until fragrant. Then toss in garlic, shallot, ginger, chilli padi and curry leaves.
![](http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_girl2.png)
5. Add in lala clams. Stir-fry until all lala clams is coated with the sauce mixture. Serve immediately.
Note: Recipe updated on 30 June 2016.
![](http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_border.png)
![](http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png)
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!
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