This clam recipe uses one of Malaysians’ favourite clams called Lala clams (啦啦) . It is a thin shelled clam in an oblong shape. These fresh lala clams are easily available in any wet market, or in the fresh seafood section of some supermarkets.
A simple but so enjoyable dish. Best served with a hot bowl of steamed white rice. As usual, enjoy!
Stir Fry Garlic Clams 蒜炒啦啦
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- 500 gram clams, cleaned
- 2 cloves garlic, chopped
- 1 tsp fresh ginger, chopped
- 1 red chili, chopped
- 1 tbsp Oyster Sauce
- ½ cup chinese cooking wine
- First briefly clean the clams under running water.
- In a large colander, add enough water and add at least 1 tablespoon of salt.
- Soak the clams for about 2 hours.
- Remove the clams from the used container of water.
- Then rinse them under running water to remove any mud trapped inside the shells. Replace with fresh container of water and continue to soak the clams for another 20 minutes. Repeat this process for at least 3 times to ensure the clams are thoroughly cleaned.
- Then use a brush to clean off any sand or dirt on the exteriors of the clams. Wash and clean the clams for the last time.
- And we're done cleaning the clams!
- Next, prepare all the ingredients needed to stir-fry the clams.
- Heat up cooking oil in wok.
- Then add in chopped garlic, ginger and red chili. Stir fry over medium heat until fragrant and the garlic turns slightly golden brown.
- Quickly add in the cleaned and well drained clams.
- Stir fry until the shells of the clams turn orange in colour. Pick out the clams that don't open and discard them.
- Then add in oyster sauce and toss the clams for about 1 minute until the sauce is well mixed into the clam.
- Lastly add in the chinese cooking wine and stir fry until all the ingredients are well combined.
- Just before dishing out, mix in the cut spring onion.
- Serve immediately with rice.