One of our go-to dishes upon arrival in Singapore has to be this delight! Clams simply stirfried with plenty of spices, plenty of chilli. It combines the three main cuisines of the island, Malay, Chinese and Indian so well. In Singapore there are many varieties of clam, and the ones used in this are known as Lalas. Here at home, the best ones to use are the small Palourde clams. Few food experiences can match picking up the clam and sucking out the juice before extracting the meat of the shellfish, and you’ll find that when the clams land on the dinner table conversation will soon stop. One warning – this recipe is highly addictive!

01.

Ingredients

500 g Palourde Clams
2 Cloves Garlic, sliced
4 Banana Shallots, chopped
6 Dried Thai birdseye chillies
2 tsp Rendang Blend
1 tbsp Curry Leaves
1/2 tsp Trassi (Shrimp Powder)
1 tbsp Oyster Sauce
2 tsp Light Soy Sauce

02.

Method

  • Heat 1tbs oil in a wok, then stirfry the garlic, shallots and chillies until fragrant.
  • Add the Rendang blend, the Trassi and the Curry Leaves and stirfry for 30 seconds before adding the Oyster sauce, soy sauce and sugar.
  • Cover the wok and cook on a high heat until the clams are cooked, about a minute. The clams will open when they are done. Serve immediately.