Fried Clams in Chilli

Clams (locally called lala) are popular in this part of the world. You can cook them in soup with or without Chinese wine or you can stir-fry them with a few varieties of condiments and ingredients. If you like these mollusc spicy, fry them with chillis or black pepper or simply fry them with garlic and spring onions.
















Here is a recipe for FRIED LALA WITH CHILLI

Ingredients

600g fresh lala

1 clove garlic (smashed)

2.5cm piece of ginger, finely sliced

6 bird’s-eye chillies, finely cut

1 tablespoon fermented black beans (taucheong)

A few drops of light soy sauce

Salt and sugar to taste

A dash of Chinese wine (optional)


Method

Saute the smashed garlic, ginger and bird’s-eye chillies until fragrant.

Add the fermented black beans, light soy sauce, sugar and salt.

Throw in the lala and fry until cooked but not overdone, lest the texture of the flesh be rubbery.

Add a dash of wine (if using).

Dish up and serve hot.


Source: The Star