Went to the wet market & saw this baby lala clams. Quickly bought 1/2 kg without a second thought. It's a rare catch and best of all, they are still alive! You won't find this everyday. As the meat is just a small tiny bite, you wont feel full even after eaten the whole plate of this. What I usually do, is carefully scrape off the meat one by one, then eat them in one spoonful. Satisfying.. The meat really taste sweet and super delicious.
My boy watching in awe , seeing live clams for the first time.
I love adding Kaffir Lime Leaves to this dish. It can cover the fishy smells of the lala clams & at the same time, gives a refreshing taste to this dish.
Ingredients :
500g Baby Clams
3 cloves Garlic (slice thinly)
7-8 slices Ginger
1 pc Shallot (slice thinly)
2 pcs Chilli Padi / red chilli (cut)
1 tsp Fermented Black Beans (coarsely chopped)
1 1/2 tbsp Fermented Soy Beans Paste (Taucu)
2 pcs Kaffir Lime Leaves (thinly cut)
2 tbsp Cooking Oil
1 tbsp Oyster Sauce
Step by Step: 1. Rinse lala clams under running tap water. This is to remove some sand/mud in the clams. Discard any broken / crushed clams. This type of baby clams are rather clean & seldom got mud inside. So it's not necessary to open up each & every clams to wash. Furthermore they are too small to wash. 2. In a heated wok, add in cooking oil. Fry shallots, ginger, garlic, chilli padi & black beans until fragrant. 3. Add in fermented bean paste and kaffir lime leaves & continue to fry for about 30 seconds. 4. Then, put in baby lala clams & stir evenly. 5. Add a tbsp oyster sauce & water. Cover the wok to let it cook for about 3 minutes. Make sure all the shells open up & you know it is fully cooked. 6. Dish up & serve at once.
Happy Cooking.
Comments