Recipe Ingredient
- 400g lala (clams)
- 2 tbsp oil
- 1 1/2 tsp sesame oil
- 1 tsp chopped garlic
- 1 tbsp shredded ginger
- 10 dried chillies, seeded, halved, soaked till soft and drained
- 10 cilipadi, chopped
- 2 stalks spring onion, cut into 4cm lengths
- Seasoning:
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tbsp oyster sauce
- Dark soy sauce (for colour)
- 2 to 3 tbsp Shao Hsing Hua Tiau cooking wine
- 1 tbsp water
- Thickening (combine):
- 1 tsp corn flour
- I tbsp water
Instructions
- Soak clams in salted water for half an hour to an hour. Drain. Blanch the clams in boiling hot water for one to two minutes or until they open up. Remove and drain in a colander.
- Heat oil and sesame oil in a wok. Fry garlic and ginger until fragrant. Add dried chillies and cili padi and fry well for a minute. Add clams and fry briskly for another minute, add in seasoning and cook until the gravy begins to boil. Add thickening and spring onions. Dish up and serve immediately.
