Chili Clams
Chili Clams
Clams are very popular in Malaysian cuisine and are harvested along the beaches. Cooking them in a spicy chili/bean sauce is a great way to prepare them; taking very little time and preparation. The clams get sautéed in the sauce and are removed once opened. Any clams that don’t open are usually dead and should be discarded. Serve the chili clams with steamed rice.
Equipment
- food processor or mortar and pestle
Ingredients
- 20 littleneck clams washed
- 2 tbsp vegetable oil
- 2 tbsp water
- 1 tbsp sugar
- 3 green onions chopped
Spice Paste
- 1/2” ginger
- 3 garlic cloves
- 1 tbsp soybean paste
- 5 dried chilies
Instructions
- Add the spice paste ingredients into a food processor and pulse until its relatively smooth.
- Heat up the cooking oil in a wok over medium heat. Sauté the spice paste for 1 minute.
- Toss the clams into the spice paste and coat. Cook for 1 minute.
- Add in the water, sugar, and green onions. Cook for 4-5 minutes. As the clams start to open, remove each one. They will all cook at different amounts of time.
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