Stir-fried clams in honey and tow cheong-flavoured sauce

Ingredients
600g clams, lala or lala panjang
3 tbsp peanut oil
4cm ginger
3 cloves garlic
3 shallots
3 tbsp soy bean paste (tow cheong)
2 tbsp honey
2 tbsp lemon juice
50g chive flowers, blanched
3 chillies, sliced for garnishing
6 cherry tomatoes, cut into half for garnishing

Method
1. Wash clams under running water at least three to four times and leave to drain.

2. Blend ginger, garlic and shallots until you get a smooth paste.

3. Heat oil in a wok.

4. Fry blended ingredients for one or two seconds before adding soya bean paste.

5. Fry for about three minutes on medium heat.

6. Add clams and honey and continue to fry until the clams are cooked or when the shells open.

7. Add lemon juice, chive flowers and garnish with red chillies and cherry tomatoes just before serving.

- Contributed by Malani Gunaratnam

• Easy Beef Burgundy
• Oyster Salad with Champagne Dressing
• Ayam cili garam
• Black pepper roast
• Oats idli
• Jilebi
• Masak lemak cekur ikan keli
• Potato vadai
• Mushroom stew
• Pumpkin pie filling
Next »