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INGREDIENTS
:
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2½
lb fresh clams [Lala in Malay]
-
½ cup peanut or vegetable oil
-
4 tbsp
or to taste,
chili paste
-
2 tsp
belacan, also spelt belachan or blacan [dried shrimp paste]
- 1 tbsp sugar
-
3 limau kesturi [kalamansi limes], juiced [Substitute: 1 kaffir lime or regular lime]
- 3-4 tbsp water
- salt
1 tbsp corn starch combined with 3 tbsp water to make a slurry
1 small red onion, sliced
5-6 shallots
3 stalks lemongrass, sliced thinly
1 inch fresh galangal [lengkuas,
in
Malay]
[Substitute: ginger], sliced
[Items to be ground or blended in red]
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To Prepare :
-
Using a mortar & pestle or
blender, grind onion, shallots, lemongrass and galangal into a paste
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Wash clams under cold running water, drain
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Heat oil in
wok on high, add ground paste, chili paste, belacan and sugar
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Stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
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Add clams, lime juice and 3-4 tbsp water, stir-fry well to coat
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Cover wok, cook briefly until clams open
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Remove cover, add cornstarch slurry, stir well to coat, taste for salt, add accordingly
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Serve immediately
Cook's Note : The type of clams used in this recipe are locally harvested on the shores of Malaysia. It's the type of clams you usually find in cans, marketed as 'Baby Clams' - imported from Southeast Asia. You can use any type of clams
available to you - cherrystone clams, little neck clams, quahogs or manila clams. |
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