Kam Heong Lala (Spicy Kam Heong Clams Stir Fry)

| 14 Comments

I’m not so familiar with selecting seafood (I can’t differentiate types of fish) and cooking seafood (except steaming and deep frying). Well, there’s always a first time. I’ve been wanting to try cooking lala (clams), my hands start to itch when I see fresh lala (clams) at the wet market. I mustered up my courage, got 1kg and search for Kam Heong Lala recipe.

Kam Heong (金香) dishes are very popular in Malaysia and it’s truly a Malaysian dish with a combination of Chinese, Malay and Indian ingredients. Kam Heong literally means ‘Golden Fragrance’ from the Cantonese dialect (don’t ask me how the name come about). The aroma from curry leaves, curry powder, dried shrimps, shallots, garlic, and chilies leaves me drooling for more. I could finish up a bowl of rice with just the sauce alone! This is an extremely aromatic dish and is spicy, savoury and sweet at the same time. Kam Heong sauce also goes well with chicken, prawns, squid and the most famous – Kam Heong Crab, one dish not to be missed when you visit Malaysia.

Kam Heong Lala (Spicy Clams Stir Fry - Kam Heong Style)
 
Prep time
Cook time
Total time
 
Spicy Clams Stir Fry - Kam Heong style, a very popular Malaysian dish with combination of chinese, malay and indian ingredients of curry leaves, curry powder, dried shrimps, shallots, garlic, and chilies
Recipe type: Main
Serves: 4
Ingredients
  • 1kg Lala / Clams - soaked in salt water for 1 hour
  • 1 tablespoon Dried Prawns - soaked in water and drained
  • 2 tablespoon Vegetable Oil
  • Handful of Fresh Curry Leaves
  • 10 Shallots, chopped
  • 3 Chili Padi (Bird Eye Chili)
  • 1 teaspoon Cornstarch and water for thickening
Seasoning
  • ½ teaspoon TauCheong / Fermented Soy Bean Paste
  • 1 tablespoon Curry Powder
  • 1 teaspoon Light Soya Sauce
  • ½ teaspoon Dark Soya Sauce
Instructions
  1. Heat 2 tbsp oil and saute dried prawns until fragrant.
  2. Add in curry leaves, shallots, chilli padi and stir-fry until aromatic.
  3. Add in the clams/la la, seasonings and stir fry at high heat until well mixed.
  4. Thicken with corn flour and water, mix well and dish up. Garnish with chopped spring onion and cut red chili.
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Not too bad for a first timer!


14 Comments

  1. Yum…your la la dish looks absolutely delish! La la has always been my favourite but I’ve never tried cooking them myself. Now that I’ve seen your recipe and know how easy it is, I sure am going to try this soon!

  2. Ooh, I love Kam Heong anything! It’s true the curry leaves makes a whole lot of difference. This looks very delicious! and I’m sure it is!

  3. I’m allergic to clams, so I can’t indulge….but they look AMAZING! How nice to try something different and get such great results!

  4. I am happy I’m not the only one who has troubles with developing seafood cooking skills. I have never had the courage to buy clams (I always buy the black mussels with orange flesh and cook them the French way). Next time I must try your recipe. It looks fabulous! Since I have recently bought some dried shrimp, it will be an excellent occasion to use it for the first time. Thank you for the wonderful idea!

    • these are small clams, bigger ones are almost like mussels. now you got me curious about the french way of cooking mussels 🙂 If you want to try Kam Heong sauce with chicken, squid or crab, shallow fry the meat or seafood in oil first. it taste better. and try to find curry leaves from indian shop, it does makes a huge difference

  5. So pretty! I am not sure that I have ever had clams!

  6. Not too hard to understand why it’s called Golden Fragrance, all those wonderful aromas in your sauce which must go fabulously with the clams.. And mouthwatering to look at, too, delicious!

  7. Mmmm..Clams one of my fav’s. These look simply delish! Worthy of some buzz!

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