Kam-Heong Clams

Big shelled lalas (clams) are hard to come by in Malaysia. So each time I see them I will not hesistate to buy. I got these beautiful giant clams over the weekend. 1.5kg for RM16. Quite reasonably priced I think.

This time I'm going to try out boo_licious' recipe for kam heong Clams (fragrant clams)

First of all, I soaked the clams in 1tsp salt & 1 tsp oil with water for 30minutes. Then rinse and soak in clean water again for 15 minutes. Then drain for at least 15 minutes. I got this from a cookbook but this was such a bad idea. There were still a lot of sand/mud in the bigger clams. Should have just followed boo_licious' instructions to soak for 2-3 hours :P

Ingredients:
2 TBSP oil
1 TBSP dried prawns - soaked and diced
2 sprigs curry leaves
10 shallots - chopped
8 chilli padi - chopped (more if you want to super spicy)

Seasoning:
1/2 tsp fermented soya bean paste
1 TBSP fish curry powder (mix with a little water to make into paste)
1 TBSP oyster sauce
1 tsp light soya sauce
1 tsp sugar
1 tsp dark soya sauce

Method:

In a wok, heat up oil and saute the dried prawns till fragrant. Add in curry leaves, shallots, and chilli padi and stir fry till aromatic.

Add the clams, mix well, then add all the seasoning and stir fry at high heat until well mixed.

Cover the lid, cook for about 5 minutes until clams are opened.

Looks good? Not too tasty though. There were too much liquid in the end, probably coz I didn't drain the clams long enough. Also I had to cook them longer in order for all the clams to open up, so the smaller ones were chewy and rubbery :( I will have to try this again next time.