Kam Heong Clams
Cooking for Love
Blend shallots, birds eye chilli and dried prawns.
In a wok, heat up some NeuVida Omega 9 Cooking Oil for sautéing blended ingredients until caramelized.
Add curry powder, oyster sauce, soy sauce, sugar and cooking caramel. Mix and set paste aside.
With a little oil, fry curry leaves, add Kam Heong paste and stir to combine.
Add clams and water, mix well and cook over high heat for about 5 minutes.
Remove lid and continue frying until mixture is dry and clams are well coated. Serve.