Kam Heong Clams Recipe

Ingredients

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

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 ...

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