Name: Chilli Fried Clams (Lala Tumis Pedas)
Cuisine: Malaysian
Ingredients: Garlic 4 cloves, peeled; Ginger 2-cm (1-in) knob, peeled; Red chillies 2, seeded and sliced; Red chillies 5, seeded; Lemongrass 2 stalks, bruised; Peanut oil 4 Tbsp; Preserved soy beans (tau cheo) 2 Tbsp; Clams 500 g (1 lb 1½ oz), washed and drained; Oyster sauce 2 Tbsp; Fish stock or water 250 ml (8 fl oz / 1 cup); Corn flour (cornstarch) 1 tsp, mixed with 1 Tbsp water; Spring onions (scallions) 6, cut into 2-cm (1-in) lengths; Sugar ½ tsp

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

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

Asia
Malaysia
Fish course
Preserve
Pescatarian
Gluten-free
South East Asia

Method

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

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Chilli Fried Clams

Lala Tumis Pedas

Ingredients

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