Spicy Stir-Fried Clam
So simple, but so good. Spicy stir fried clams served in their own broth with garlic and ginger. Best served with a crusty bread or over pasta.
Serves
2
Cooking Time
20 mins
Cuisine
Malaysian
Ingredients
- 500g clam, cleaned and toasted
- 5 red pepper, finely ground
- 4 white garlic cloves, finely ground
- 2cm ginger, finely ground
- Several big spoons of peanut oil
- 2 lemongrass stems, lightly smashed
- 6 onion stalks, cut into 2
- Some water or fish stew water
- 1 tsp. corn flour dissolved in a little bit of water
- 2 tbsp. salted fermented soy beans or type black
- ½ tsp sugar (optional)
Sauce
- 2 tbsp. soy sauce
Instructions
- Heat oil in a pan.
- Stir-fry the finely grounded red pepper, white garlic cloves and ginger.
- Put in salted fermented soy beans, soy sauce and clams after you get the fragrance from the garlic and ginger.
- Close the lid of the pan.
- Open the lid after 3 – 5 minutes.
- Ensure that the clams are open./li>
- Add in the fish stew water, corn flour and lemongrass.
- Bring it to boil again.
- Add sugar.
- Serve immediately once sauce is thick.
Reminder
Ensure that the clam is not cooked for a long time. It must be juicy and moist. The secret to this is to have all your ingredients ready when you cook them and prepare them last minute before serving.
