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Writer's pictureMichelle Lee

Stirfry Baby Lala Clams

Updated: May 22, 2020


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.

cookwithmi_stirfry_baby_lala_clams

My boy watching in awe , seeing live clams for the first time.

cookwithmi_stirfry_baby_lala_clams

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.

cookwithmi_stirfry_baby_lala_clams
cookwithmi_stirfry_baby_lala_clams

Happy Cooking.

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