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Golden Fragrant Clams
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4.75 from 8 votes

Golden Fragrant Clams (Kam Heong Clams)

“Kam Heong” is a signature Malaysian stir-fry style that is renowned for the fragrance imparted.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Malaysian Recipes
Cuisine: clams
Keyword: Golden Fragrant Clams
Servings: 4 people
Calories: 185kcal
Author: Bee Yinn Low

Ingredients

  • 1 1/2 lbs (750g) Manila clams
  • 1 teaspoon salt
  • 3 tablespoons oil
  • 2 sprigs curry leaves use only leaves
  • 8-10 bird's eye chilies chopped or 5 Serrano chilies
  • 1 tablespoon dried shrimp soaked in water, drained and minced
  • 8 shallots lightly chopped or 1/2 a medium-sized onion
  • salt to taste (optional

Seasoning Sauce:

Instructions

  • Clean and scrub the shell of the clams thoroughly. Soak in salt water for 30 minutes, rinse in cold water and drained.
  • In a bowl, mix all the Seasoning ingredients, stir well and set aside.
  • Heat up oil in a wok. Stir-fry curry leaves, chilies and dried shrimp until fragrant. Add in chopped shallots and continue to stir-fry for 30 seconds.
  • Toss in the clams and Seasoning Sauce, and continue to stir-fry for 1 minute. Cover the wok and let the clams cook until they open up. Remove wok cover, give a quick stir, dish out and serve with steamed white rice.

Nutrition

Serving: 4people | Calories: 185kcal | Carbohydrates: 13g | Protein: 8g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1027mg | Fiber: 2g | Sugar: 6g