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
1 tbsp Premium oyster sauce
1 tsp light soy sauce
1/4 tsp pepper
1 tsp sugar
Rinse clams and soak in water for 10-15 minutes.Repeat for another 10 minutes. Discard clams with broken shells.
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.
Sprinkle in cooking wine (optional) and sauce
ingredients. 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.