Spicy Stir-Fry Kam Heong Clams
Spicy Stir Fry Kam Heong Clams is a tantalizing and aromatic dish that showcases the bold and robust flavors of Malaysian cuisine. "Kam Heong" roughly translates to "Golden Fragrance," and this dish lives up to its name with a delightful mix of spicy, savory, and aromatic notes 🍽️.
Ingredients
- 2 pack lala clams Kanika brand
- 2 tbsp cooking oil
- 1/4 cup hot water
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 4 pc shallots finely chopped
- 4 sprigs curry leaves
- 3 pc Thai chili seeded & finely chopped
- 1 tbsp curry powder
- 1 tbsp fermented bean sauce (tau cheo)
- 1 tsp sugar
- 1 tsp dark soy sauce
- 1 tsp soy sauce
- 1 tsp cornstarch
- 2 tsp water
- 2 pc spring onion cut into long sliced
Instructions
- Thawed and soak the clams in fresh cold water for 1 hour.
- Preheat a large wok or saute pan. Add cooking oil. Stir fry garlic and ginger until fragrant, about 20 seconds or so.
- Add shallots, lime leaves or curry leaves and stir fry for another 30 seconds.
- Add the chili and stir fry for another 30 seconds.
- Add the clams followed by curry powder and seasonings and stir to mix.
- Add 1/4 cup hot water.
- Cover with a lid to let the clams steam-cooked for about 2 minutes.
- Uncover the lid and most of the clams should have opened up.
- Give the cornstarch slurry a stir and then pour into the wok and stir until the sauce is slightly thickened. Remove from the heat and garnish with long sliced spring onion and serve immediately.
