Spiced Clams

Recipe Sourced: Chef Patsie Cheong

Ingredients A

500g Fresh Clams (Lala)

Hot water (enough to cover clams)

Ingredients B

2 pips garlic

2 shallots

4 bird's eye chilies

15g curry leaves

1 tsp chopped dried shrimps

1 tsp bottled curry powder

Seasonings:

1 tbsp oyster sauce

1/2 tsp chicken stock powder

1/2 tbsp sugar

1/2 cup water

Sea salt to taste

Potato Flour solution (mixed well)

1/2 tbsp potato flour

2 tbsp water

Method:

Rinse clams and soak in water for 30 minutes.

Rinse again and drain.  Pour hot water over clams and stir well.

Discard the top half of the shells and set aside.

Chop garlic and shallots.  Dice bird's eye chilies.

Heat 3 tbsp of oil in a wok, add ingredients B and stir fry till fragrant.

Add seasonings and bring to a boil.

Pour in clams and stir fry well.

Stir potato flour solution and dish out.