900g clam/lala - soak, rinse, drain off excess water and pat dry
1 tbsp dried red chilli paste (grounded/blended chillies)
5 shallots - sliced
1/2 tbsp ginger paste
1 tsp garlic paste
1 tbsp oyster sauce
1/2 tbsp dark soy sauce
1/2 tbsp honey
2 stalks of spring onion - sliced
1 1/2 tbsp cornflour - mixed with a bit of water
4 tbsp oil
Salt to taste (if needed)
When oil heated, saute shallots.
Add chilli paste, garlic and ginger
Fry till aromatic and oil splits.
Add clams/lala, oyster sauce, dark sauce, honey and salt sparingly.
Stir all together.
Cover with a lid and cook till clams opens up.
Note; for more gravy or if clams are not cooked yet, add some water.
To thicken, add corn flour mixture.
Stir, off the heat and combine in spring onion.
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