Lala is seldom cooked. So far only one lala dish in this space. The Chilli Honey Clams/Lala coming to the same intro. Lala must be fresh. Otherwise don't waste your money and time. Also, cook lala when the whole family is around for the dish won't taste that nice when kept aside and warming up means the clams will become rubbery. This Chinese style lala dish is cooked with curry leaves for the aroma, a combination of sauces for the thick gravy coating and chillies of course for the spiciness.
500g lala - soak, rinse under running water, brush the shells, soak and rinse a couple of times
4-5 sprigs curry leaves
5 garlic - chopped
1 inch ginger - chopped
4 shallots - chopped
2 to 3 red chilies - chopped
1 tsp sugar
1 1/2 tbsp oyster sauce
1 tbsp dark sauce
1 tbsp light sauce
4 tbsp oil
Salt (only if needed)
When oil is heated, sauté garlic, ginger, shallots and chilies.
Add clams, curry leaves and all the other ingredients.
Stir to combine all in. .
Pour water (about 1/2 a cup or more if you like to have more gravy) and cover with a lid.
When you hear the popping sounds of the clams, open the lid.
Another quick stir and dish out.