Posted by: Jonjon | July 10, 2009

Asian – Kam Heong Clams 9/10 for sauce Tasted like a clam soup sauce

Asian – Kam Heong Clams 9/10 for sauce Tasted like a clam soup sauce

Miso , curry powder, oyster sauce, light soya sauce, sugar, dark soya sauce.
1 lb clams – if fresh – soak in salt water for 1 hr and drain dry – if frozen, do not thaw
2 tbsp oil
1 tbsp dried prawns, soaked
2 tbsp curry leaves
10 shallots, chopped
5 chilli padi/red jalepeno chopped
1/2 tsp taucheong/mein see/fermented soya bean paste
1 tbsp curry powder
1 tbsp oyster sauce
1 tsp light soya sauce
1 tsp sugar
1/2 tsp dark soya sauce
dash of chicken stock granules
Cornstarch and water for thickening

Heat 2 tbsp oil and saute dried prawns until fragrant.
Add in curry leaves, shallots, chilli padi and stir-fry until aromatic.
Add in the clams/la la, seasonings and stir fry at high heat until well mixed.
Cover with a lid, cook for 2 minutes until clams/la la are opened.
Thicken with corn flour and water, mix well and dish up

The sauce was quite good. Tasted kinda like seafood stock made sauce. I added a tablespoon of water to the sauce and the strength was just right. I used it on carrots, green beans, and gai lan vegetables, and it matched really well with them.


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