Kam Heong Clams
Ingredients
The clams
The sauce
-
3
tablespoons
oil
-
3-4
cloves
garlic, minced
-
2½
tablespoons
sambal
-
1
tablespoon
dried shrimp, soaked in water, drained and minced
-
1
fresh red chili
sliced
-
2
Thai chilies
bird's eye chilies, smashed
-
¼
cup
curry leaves, stems removed
-
1
tablespoon
oyster sauce
-
1
tablespoon
sweet soy sauce
-
1
teaspoon
sugar
-
1
tablespoon
Shaoxing wine
-
1
teaspoon
meat or seafood curry powder (optional)
Instructions
- Clean and rinse the clams thoroughly, scrubbing their surfaces, and set them aside.
- Heat oil in a wok and stir fry garlic until aromatic, then add sambal, dried shrimp, chilies, curry leaves, and curry powder, cooking until fragrant.
- Add the clams and mix well with the other ingredients, then add oyster sauce, sweet soy sauce, sugar, and Shaoxing wine. Cover and cook until the clams open.
- Remove the cover, stir the clams, and serve immediately with steamed white rice.
Nutrition Facts (estimated)
Servings
4
Calories
224
Total fat
2g
Total carbohydrates
20g
Total protein
29g
Sodium
433mg
Cholesterol
93mg
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