Kum Heong Clams Recipe

Name: Kum Heong Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g clams (lala); 2 tablespoons cornflour; 5 dried chilies, soaked and seeded; 2 stalks curry leaves, washed (use only the leaves); 1 stalk lemongrass, smashed; 1 tablespoon gingerroot (shredded); 8 Thai chiles (chopped); 1 tablespoon black bean garlic sauce (Lee Kum Kee); 2 tablespoons margarine; 1 tablespoon oil; 1 tablespoon fish sauce; ½ teaspoon instant chicken bouillon granules; 2 tablespoons sugar; ½ tablespoon oyster sauce; ¼ teaspoon pepper

Servings: persons

600 g clams (lala)
2 tablespoons cornflour
5 dried chilies, soaked and seeded
2 stalks curry leaves, washed (use only the leaves)
1 stalk lemongrass, smashed
1 tablespoon gingerroot (shredded)
8 Thai chiles (chopped)
1 tablespoon black bean garlic sauce (Lee Kum Kee)
2 tablespoons margarine
1 tablespoon oil
1 tablespoon fish sauce
½ teaspoon instant chicken bouillon granules
2 tablespoons sugar
½ tablespoon oyster sauce
¼ teaspoon pepper

1
Soak clams in salty water for 30 minutes.
2
Rinse with clean water and drain in a colander until dry.
3
Wipe completely dry with absorbent paper towel.
4
(To prevent oil from splattering when deep frying the lala).
5
Heat 5 tbsp oil in a wok; deep-fry clams until cooked.
6
Dish up and sprinkle evenly with corn flour.
7
Heat up 1 tbsp oil and saute lemon grass and ginger until fragrant.
8
Dish up and set aside.
9
Saute dried chillies and curry leaves until fragrant.
10
Dish up and set aside.
11
Heat oil and margarine and saute cilipadi and black garlic sauce until fragrant.
12
Stir in seasoning and cooked clams.
13
Blend well.
14
Dish up and serve immediately.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 600 g clams (lala), 2 tablespoons cornflour, 5 dried chilies, soaked and seeded, 2 stalks curry leaves, washed (use only the leaves), and more.

Yes, Kum Heong Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kum Heong Clams

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