• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • Main ingredients
  • 500g small clams (lala)
  • 25g shredded ginger
  • 1 clove garlic, sliced thinly
  • 1 heaped tbsp hot soya bean paste
  • 1 red chilli, sliced
  • 4 bird's eye chilli (chilli padi), chopped
  • 3 tbsp oil
  • 1 tsp cooking wine (optional)
  • 1 tbsp corn flour
  • Sauce ingredients
  • 1 tbsp Premium oyster sauce
  • 1 tsp light soy sauce
  • 1/4 tsp pepper
  • 1 tsp sugar


  1. Rinse clams and soak in water for 10-15 minutes.Repeat for another 10 minutes. Discard clams with broken shells.
  2. Heat oil in a wok and fry ginger until fragrant and golden. Dish out and put aside, then add garlic and hot soya bean paste. Stir-fry for 20–30 seconds before adding clams, chilli padi and red chilli.
  3. Sprinkle in cooking wine (optional) and sauce ingredients.
  4. Stir-fry for 2–3 minutes. Sprinkle in corn flour to mix (this is to thicken the clam juice). Cook until the clams open up. Dish out and serve immediately.

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