Ingredients
600g clams, scrubbed and rinsed2 tbsp oil
2 tbsp water
1 tbsp sugar
6 curry leaves
Spice paste:
5 dried red chillies, deseeded
2 cm fresh ginger, peeled
3 cloves garlic
1 tbsp bean sauce (taucheo)
Method
- Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
- Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
- Add the clams into the wok and blend well with the spice paste.
- Add the water, sugar and curry leaves and stir continuously.
- As the clams open up, transfer them out into a serving ware.
- Discard un-opened clams and serve immediately.
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PANTRY BOX
