Golden Fragrant Clams

By mahto

Ingredients

• Seasoning Sauce:
• 1 1/2 lbs Manila clams
• 1 teaspoon salt
• 3 tablespoons oil
• 2 sprigs of curry leaves, use only leaves
• 8-10 bird’s eye chilies, chopped or 5 Serrano chilies
• 1 tablespoon dried shrimp, soaked in water, drained and minced
• 8 shallots, lightly chopped or 1/2 a medium-sized onion
• salt to taste (optional)
• 1 tablespoon oyster sauce
• 1 teaspoon soybean paste
• 1 1/4 tablespoons curry powder
• 1 1/2 tablespoons Shaoxing wine
• 1 teaspoon sugar

Details

Servings 1
Adapted from rasamalaysia.com

Preparation

Step 1

1. Clean and scrub the shell of the clams thoroughly. Soak in salt water for 30 minutes, rinse in cold water and drained.

2. In a bowl, mix all the Seasoning ingredients, stir well and set aside.

3. Heat up oil in a wok. Stir-fry curry leaves, chilies and dried shrimp until fragrant. Add in chopped shallots and continue to stir-fry for 30 seconds.

4. Toss in the clams and Seasoning Sauce, and continue to stir-fry for 1 minute. Cover the wok and let the clams cook until they open up. Remove wok cover, give a quick stir, dish out and serve with steamed white rice.