Kam Heong Clams Recipe


  • 3 garlic cloves minced
  • 3 shallots finely chopped
  • 1 kg clams such as lala clams, manilla clams or asari clams
  • cornstarch solution dissolve 1 tsp cornstarch in 2 tsp water
  • 4 sprigs curry leaves
  • ½ tbsp taucheo (soy bean paste/豆酱) slightly pounded
  • 2 chilli padi (bird's eye chili) sliced thinly; to taste
  • + 5 more ingredients
    • 2 ginger slices minced
    • 2 tbsp cooking oil
    • 1 tbsp curry powder
    • ¼ cup hot water
    • 2 tbsp dried shrimps (虾米/hay bee/heibi)

1. Scrub clams thoroughly with a hard brush. Soak the clams in salted water for at least an hour for the clams to purge out sand and impurities. Drain the water, rinse the clams and set aside. 2. Rinse dried shrimps in water, then soak them in 1/4 cup hot water until softened. Pat dry the dried ...

View full recipe at SpringPad


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