Stir-fried Lala Clams with Belacan Chilli
by wiffy on January 6, 2009
This is my lazy bones way of wokking ‘lala’ (the malay name which everyone calls this clam by). Lala is a type of bamboo clams which is popular in Chinese and South East Asian cuisine. I used fresh (not frozen) lala clams that have already been de-shelled when I bought them at the local supermarket, so it’s a huge time saver as I do not need to pre-soak the clams in salted water to purge the sand. I also use my favourite Taho brand belacan chilli which is super hot. You can use this paste to stir fry many fiery dishes like prawns and other seafood, it’s good stuff.
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I am not sure if lala clams are available in western countries or what other names it goes by, but it has a distinctive orangy appearance and you can see what they look like in my picture collage below. While preparing this dish, you can cook the rice at the same time, and you will have a delightfully tummy warming meal of delicious fiery hot lala served atop warm rice within 15 minutes.
- 150g de-shelled lala clams meat
- 1 tbsp cooking oil
- 2 stalks spring onions, cut to 5cm (2 inch) lengths
- 4 cloves garlic, minced
- 1/2 onion, cut to rings
- 1 tbsp blachan chilli paste (store-bought or home-made) adjust according to your preference
1. Heat oil in wok, saute garlic, thick spring onions stalks (white part) and onion rings till fragrant.
2. Add belacan chilli paste and the lala clams and stir fry for a few minutes (remember to open your windows to air your kitchen… the belacan can be very pungent smelling :P).
3. Add the rest of the spring onions, stir fry for a minute, mixing everything well. Serve with warm rice.
Check out all lala clams recipes.
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