Lala in Spicy Bean Sauce
Stir fry Lala in Spicy Bean Sauce is a perennial favorite prepared restaurant style with less empty shells and better sauce coverage.
Keyword : lala in spicy bean sauce, stir fry clams, stir fry lala, textile venus clams, venus clams
Ingredients
- 2¼ lbs lala (textile venus clams) (1 kg)
- 2 tbsp vegetable oil
- 1 tsp sugar
Spice Paste
- 3 tbsp fermented soy beans (minced)
- 3 red chilies (seeded and minced)
- 1½ inch ginger (peeled and minced) (45g)
- 3 cloves garlic (minced)
Instructions
- Rinse and soak lala (textile venus clams) in water for 30 minutes to allow them to release as much grit trapped inside the clam. Drain.
- Bring a large wok of water to a boil. Add lala and blanch for 1 minute. The lala should open up and whatever remaining grit inside the shell will drop into the boiling water. Transfer blanched lala with a strainer into a bowl. Discard the water and rinse the wok.
- When cool enough to handle, separate and remove one half of the shell where the meat is not attached to.
- Heat vegetable oil in the wok. Add spice paste and stir fry for 3 to 4 minutes until fragrant.
- Stir in the sugar and add the prepared lala. Continue to stir fry for another 2 minutes until lala is heated through and coated with sauce. Turn off stove. Transfer to a serving dish.
- Garnish with cilantro and serve immediately with steamed rice.
Nutrition
Calories: 290kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice