Kam Heong Clams

Based on 2 ratings

45

min

Preparation

20

min

Cook

Easy

Difficulty

3

Steps

13

Ingredients

‘Kam heong’ literally means golden fragrance.This fragrant fiery clams are a must try for seafood lovers!

Let's start cooking!

Blended spice paste

Step 1 - Make spice paste

  • In a blender, blend shallots, 5 chili padi and dried prawns.
    Reduce or add chili padi to adjust the level of spiciness to your preference.
Fried carmalized spice paste with curry powder, oyster sauce, soy sauce and caramel

Step 2 - Fry spice paste

  • In a pan, heat up 2 Tbsp vegetable oil and fry blended ingredients for 5 minutes, until caramelized.
  • Once caramelized, add curry powder, 1 Tbsp oyster sauce, 1 Tbsp soy sauce and 1 tsp cooking caramel. Mix and set paste aside.
Fried clams with spice paste and sugar

Step 3 - Fry clams with sauce

  • In a separate pan, heat up 2 Tbsp vegetable oil and fry curry leaves with spice paste.
  • Add clams, 3 Tbsp water and 2 Tbsp sugar.
  • Mix well and cook over high heat for about 5 minutes until sauce dries up and clams are well coated.
    Use fresh clams for extra natural sweetness.

Garnish and Serve!

Fried clams with spice paste garnished with chili padi on bowl

Transfer to serving plate and garnish with chili padi slices. Serve hot.

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