This is a fiery and hot lala or stir fry clams recipient. The recepi is from my younger sister who love spicy food and it's not a surprise when she cooked this mouth watering clams for our family get-together. Yes..yes, we sisters (4 of us) all love cooking. Something we inherited from our lovely mom. The lip smacking stir fry lala in hot sauce was a hit among us when she dished it up and we quickly jotted down the recepi from her. If you are not someone who can tolerate heat, please adjust the amount of tabasco and black pepper powder but do not skip both ingredients as, it gives the deep flavor to the dish. Somehow, I found by adding brown sugar it balances the heat and lend a taste of caramelization. I could just eat it alone with hot steamed white rice or munch it as it's own.
Ingredients
300g lala/clams, cleaned
1 tsp turmeric powder
1 tbsp minced garlic
1/2 inch ginger, julienned
1 tbsp dried shrimp
2 tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp dark say sauce
1 tbsp Tabasco sauce
1/2 tsp black pepper powder
2 sprigs curry leaves
1/3 cup water
1/2 tsp brown sugar
1 tbsp chopped scallions
Salt to season
2 tbsp peanut oil
Methods
Wash and marinate the clams with turmeric powder. Rest for 15 minutes and wash to remove odour.
Soak dried shrimp in hot water for 10 minutes. Drain and chop into tiny pieces. Keep aside.
In a bowl combine tabasco sauce, oyster sauce,dark and light source sauce, brown sugar and brown sugar. Mix well and keep aside.
In a work heat peanut oil and fry the chopped dried shrimps till fragrant. Add the ginger and garlic and saute for 10-15 seconds.
Add clams and stir for few seconds.
Pour in the sauce mixture and cook for 1 minute.
Add the black pepper powder and chopped scallions. Stir well.
Once all the clams open up which will take approximately 5-8 minutes, off the heat and transfer to a serving plate and sprinkle with chopped scallions.
Serve hot with white rice.
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