Fragrant Stir-fry Lala Clams with Bean Paste & Kaffir Lime Leaves. Adding Kaffir Lime Leaves can cover the fishy smells of the lala clams & at the same time, gives a refreshing taste to this dish.
Ingredients : (serves 2-3)
500g lala clams
25g ginger - coarsely chopped
3pc chilli padi
4 cloves garlic
3 shallots
8g fermented black beans
1 1/2 tbsp salted bean paste
4pcs kaffir lime leaves, thinly cut using scissor
3 tbsp cooking oil
1 tbsp oyster sauce
5 tbsp water
*optional (you can add some spring onions too)
Step by Step:
1. Clean lala clams by open each & every clam & rinse under running tap water. This is to remove some sand/mud in the clams. At the same time, throw away those that spoilt or inside full of mud.
2. In a heated wok, add in cooking oil. Fry shallots, ginger, garlic, chilli padi & black beans until fragrant.
2. Add in salted bean paste & kaffir lime leaves and continue to fry for about 30 seconds.
3. Then, put in lala clams & stir evenly.
4. Add a tbsp oyster sauce & water. Cover the wok to let it cook for about 3 minutes. Make sure all the shells turn into brownish color & you know it is fully cooked. (If still greyish, means not cook yet)
5. Ready to serve.
You can try to cook with another type of lala clams. Taste as good too!! Love lala clams.
Cooked with Queen's Xense Stirfry Wok Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
More details please visit: http://www.edgi.com.my