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 mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Malaysian Recipes
Cuisine: clams
Keyword: Golden Fragrant Clams
Servings: 4 people
Calories: 185kcal
- 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
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.
Serving: 4people | Calories: 185kcal | Carbohydrates: 13g | Protein: 8g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1027mg | Fiber: 2g | Sugar: 6g