Chilli Fried Clams

Lala Tumis Pedas

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Peanut oil 4 Tbsp
  • Lemongrass 2 stalks, bruised
  • Preserved soy beans (tau cheo<


  • Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and sauté the spice paste and lemongrass until fragrant.
  • Add the preserved soy beans, oyster sauce and clams. Stir well and cover tightly.
  • After 2–3 minutes, remove the lid and make sure that all the clams have opened. Discard any that do not open. Stir in