Chilli Clams. Chilli Lala. Chinese style chilli clams. Chillies and us? Don't you dare separate chillies from us. Chillies are our best of all friends and we need our daily doze of chillies no matter what. Chillies of course for heat and spiciness, and clams, remember my previous clam dish (Chilli Honey Clams). Spiciness and sweetness and tadbit of saltiness? By far, as far as I now, the burst of tastes for Chinese dishes (Sesame Chicken, Sweet Chilli Chicken, Sichuan Chilli Prawns & Chilli Lime Fish) or overall, on the whole for Malaysian dishes, spiciness is a must, wouldn't you agree (Sweet Potato Leaf Sambal Belacan, Spicy Grilled Fish, Chilli Crab, Dried Shrimp Sambal, Sambal Udang & Crispy Chilli Fish)? This Chilli Clams? Don't they speak for themselves? Chinese ingredients and curry leaves for the sincerely loved big burst of tastes.
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 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.