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Kam Heong Lala (Golden Fragrant Clams) 甘香啦啦（蛤蜊）

Recipe by Huang Kitchen, Angie Liew
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Kam Heong Lala is a flavourful Malaysian stir-fried clams dish cooked in a fragrant “golden spice” sauce made with curry powder, dried shrimp, garlic and chillies. This quick and easy seafood recipe is bold, aromatic and best enjoyed hot with steamed rice.
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Prep Time20 minutes
Cook Time5 minutes

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Servings: 3 servings

Ingredients
 

Ingredients:

  • 1 kg Clams, lala
  • 30 grams Dried Shrimp, soak in hot water, drained and finely chop
  • 3 cloves Garlic, minced
  • 5 Shallots, chopped
  • 1 tbsp Fish curry powder
  • 5 stalks Curry leaves
  • 2 Bird's eye chillies, diced
  • 1 stalk Lemongrass, finely sliced white part only
  • 3 tbsp Cooking oil

Seasoning Sauce: (Mixed in bowl)

  • 1 tbsp Oyster Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tbsp Sugar
  • ¼ cup Water
  • 1 tbsp Shaoxing Wine

    Instructions
     

    Prepare Ingredients:

    • Prepare ingredients for the dish.
      Have ready the ingredients needed to make the dish.

    Prepare the Clams:

    • Start by preparing to wash the clams. Put clams into a big bowl. Add water and massage well the clams in the water to remove mud and sand. Transfer into a strainer. Repeat the washing a few times till water runs clear.
    • Soak the cleaned clams in salted water.
      Then prepare to soak the clams. Put the clams in a strainer on top of a big bowl or coriander. Add 2 tsp salt. Add water till all the clams are covered. Add some ice cubes and leave to soak for 1 hour.
    • Then give the soaked clams a final rinse. Remove the clams in a strainer from the big bowl. Place the clams in a big bowl and wash with water. Drain and set aside.
    • Blanch clams
      Next blanch the clams. Place the washed clams in a wok or pan. Add in a piece of smashed ginger and 2 stalks of curry leaves. Cover with lid, on heat to highest and cook till all the clams open. Remove the clams onto a strainer and wash in water. And the clams are ready to be used.

    Prepare other ingredients:

    • Soak, drain and chop dried shrimp.
      Soak dried shrimp in warm water for about 15 minutes to soften and to release their flavour.Then drain and chop finely. Set aside.
    • Chop garlic, shallots, lemongrass, dice chilli.
      Mince finely garlic and shallots. Finely sliced and chopped the white part of lemongrass. Also dice some bird eye's chillies.

    Prepare Kam Heong Sauce:

    • Have ready all the sauce ingredients to make the golden fragrant clams dish.
    • Mix seasonings together in bowl.
      Mix well all sauce ingredients in a bowl and set aside.

    Stir Fry Kam Heong Lala:

    • Heat 3 tbsp oil in wok over medium heat. Add minced dried shrimp. Fry till fragrant and dried shrimp turn golden and slightly crispy. (about 2-3 min).
    • Stir fry minced garlic, shallots and lemongrass.
      Then add minced garlic, shallots and lemongrass. Continue to fry till all are well combined and aromatic.
    • Add curry leaves and bird eyes' chillies. Fry till aromatic.
      Add curry leaves and diced bird's eye chillies. Fry for 1 minute till curry leaves release aroma and the spices turn aromatic.
    • Stir fry curry powder ensuring it does not burn.
      Then add curry powder and stir fry quickly to toss it, ensuring the curry powder does not burn.
    • Turn heat to high. Add drained clams and Kam Heong sauce. Stir fry quickly to mix clams with sauce, making sure the sauce coats all the clams. Fry till sauce has reduced to a thick coating consistency. And we are done!
    • Kam Heong Lala
      Transfer the flavourful clam dish onto a serving plate.
    • Kam Heong Lala
      Serve the dish immediately with plain white rice and Enjoy!

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Recipe Video

Notes

  • Use Lala (Asian Clams) for this dish as they are small size, hence absorbs sauce well. They are naturally sweet, balances spicy and savoury flavours. 
  • Avoid large clams for this dish as they do not absorb sauce as well.
  • It is most important to clean the clams properly. Otherwise the dish will be ruined.
  • Build a strong fragrant base. The flavour must be bold and fragrant. Fry the ingredients until very fragrant and slightly crispy. 
  • Balance the taste. It should be spicy, sweet, savoury and aromatic. Taste and adjust accordingly.
  • Do not overcook the clams (Lala). Cook just until the shells open. 
  • Use high heat and toss quickly. This gives that smoky, restaurant flavour. 
  • Need to control the sauce. Do not add too much liquid when frying. You want slightly dry, oily and fragrant coating and not soupy.
  • Serve immediately as it's best eaten hot. Aroma drops quickly if left too long.

NUTRITION

Calories: 277kcal · Carbohydrates: 18g · Protein: 18g · Fat: 15g · Saturated Fat: 1g · Polyunsaturated Fat: 4g · Monounsaturated Fat: 9g · Trans Fat: 0.1g · Cholesterol: 129mg · Sodium: 999mg · Potassium: 270mg · Fiber: 2g · Sugar: 8g · Vitamin A: 322IU · Vitamin C: 76mg · Calcium: 112mg · Iron: 3mg
Cuisine: Asian, Chinese, Malaysian
Keyword: chinese stir fry, One Dish Meal, seafood, stir fry