Kam Heong Clams
Kam Heong Clams
Enjoy this quick and delicious seafood recipe by Nik Michael Imran from Cooking for Love.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 45 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
As seen on Cooking for Love
  • 5 Shallots
  • 5 Birds Eye Chilli
  • 2 tablespoons Dried Prawns, soaked and drained
  • 1 tablespoon Curry Powder
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Soy Sauce
  • 2 stalks Curry Leaves
  • 2 kilograms Clams, on half shell
  • ½ cup NeuVida Omega 9 Cooking Oil
  • 2 tablespoons Sugar
  • 1 teaspoon Cooking Caramel
  • 3 tablespoons Water
  • 2 teaspoons Salt
  1. Blend shallots, birds eye chilli and dried prawns.
  2. In a wok, heat up some NeuVida Omega 9 Cooking Oil for sautéing blended ingredients until caramelized.
  3. Add curry powder, oyster sauce, soy sauce, sugar and cooking caramel. Mix and set paste aside.
  4. With a little oil, fry curry leaves, add Kam Heong paste and stir to combine.
  5. Add clams and water, mix well and cook over high heat for about 5 minutes.
  6. Remove lid and continue frying until mixture is dry and clams are well coated. Serve.

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