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Kam Heong Clams

   

Local "lala" clams

Kam Heong (Golden Fragrance) Clams Recipe

Kam heong (金香) is Cantonese dialect and literally translate as "golden fragrance". The aromatic spice blend is popularly used to stir fry crabs, chicken, clams and in this recipe, prawns. The aroma of the curry powder and curry leaves totally stands out in this dish.

Serves: 4

Prep Time: 15 mins

Cook Time: 6 mins

Ingredients

  • 1 kg clams such as lala clams, manilla clams or asari clams
  • 2 tbsp dried shrimps (虾米/hay bee/heibi)
  • 1/4 cup hot water
  • 1 tbsp curry powder
  • 2 tbsp cooking oil
  • 3 shallots finely chopped
  • 3 garlic cloves minced
  • 2 ginger slices minced
  • 2 chilli padi (bird's eye chili) sliced thinly; to taste
  • 1/2 tbsp taucheo (soy bean paste/豆酱) slightly pounded
  • 4 sprigs curry leaves
  • cornstarch solution dissolve 1 tsp cornstarch in 2 tsp water

Directions

  1. Scrub clams thoroughly with a hard brush. Soak the clams in salted water for at least an hour for the clams to purge out sand and impurities. Drain the water, rinse the clams and set aside.
  2. Rinse dried shrimps in water, then soak them in 1/4 cup hot water until softened. Pat dry the dried shrimps on kitchen towels and chop finely. Combine soaking water with curry powder to form a paste.
  3. Heat cooking oil in wok. Stir fry chopped dried shrimps for 1 minute. Then add the shallots, garlic, ginger, chilli, taucheo and curry leaves. Stir fry until fragrant.
  4. Add washed clams and curry paste prepared in step 2 to the wok. Stir fry for a brief moment to coat the clams in the sauce, then cover with lid to let the clams steam for about 2 minutes, until all or most of the shells are opened. Discard any shells that remain closed. Thicken the sauce with cornstarch solution.

Noob Cook Tips

  1. Do not overcook the clams, other wise they will taste rubbery/chewy.
  2. If you do not have taucheo, you can substitute to taste with some light soy sauce.
                                           

Leave a Comment





21 Responses to “Kam Heong Clams”

  1. HoppingHammy — November 10, 2011 @ 11:17 am

    Wow such pretty pictures! Perfect lighting to show texture and I like how you even have all the veggies divided up in groups on the cutting board.

    Reply

  2. Pepy @Indonesia Eats — November 10, 2011 @ 12:36 pm

    Yay lala clams! This dish must be really really good. A combination of lala clam and tauco. In Indonesia we call kerang batik for lala clam.

    Reply

  3. lisaiscooking — November 11, 2011 @ 10:50 pm

    Clams are a favorite of mine! I wish I could find curry leaves here, and I’ve looked everywhere. Maybe I need to grow them myself!

    Reply

  4. HoppingHammy — November 30, 2011 @ 10:22 pm

    Well I really don’t like clams at all, but you managed to make this dish look inviting and appetizing. In fact I would probably try it just because it looks so good! :D

    Reply

  5. SJ — December 6, 2011 @ 11:41 pm

    Hi, thanks for this recipe! I love shellfish :D may i know where you bought your clams from though? the ntuc near my place sells them, but is rather pricey (i suspect because it is fairprice FINEST)

    Reply

    • wiffy replied: — December 7th, 2011 @ 10:35 am

      I bought them from the wet market, cheaper and fresher. The ones at supermarkets are usually slightly more expensive. 

      Reply

  6. Chan — April 13, 2013 @ 3:39 pm

    Hi, may I know if I use curry paste instead of curry powder, would it make any difference? As I left with some curry paste in the fridge. Don wana waste it..=)

    Reply

    • wiffy replied: — April 18th, 2013 @ 8:34 pm

      Sure, you can substitute with curry paste.

      Reply

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