Kam Heong Clams
Malaysian kam heong clams are a must-try for seafood lovers. In my kam heong clams recipe, the clams are cooked with a delicious mix of garlic, sambal, and curry leaves, making them incredibly flavorful and uniquely delicious.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs (700g) Manila clams
- 3 tablespoons oil
- 3 - 4 cloves garlic (minced )
- 2 1/2 tablespoons sambal
- 1 tablespoon dried shrimp (soaked in water, drained and minced)
- 1 fresh red chili (sliced)
- 2 Thai chilies (bird's eye chilies, smashed )
- 1/4 cup curry leaves (stems removed)
- 1 tablespoon oyster sauce
- 1 tablespoon sweet soy sauce
- 1 teaspoon sugar
- 1 tablespoons Shaoxing wine
- 1 teaspoon meat or seafood curry powder (optional)
Instructions
- 1
After rinsing the clams and soaking them in salted water for 20-30 minutes, scrub the shells gently with your hands or a brush. Rinse them thoroughly under cold running water, and make sure to discard any cracked or damaged clams before cooking.
- 2
Heat oil in a wok. Add garlic and stir fry until aromatic (but not browned), then add the sambal, dried shrimp, chilies, curry leaves, and curry powder (if using). Continue to cook until fragrant.
- 3
Add the clams and stir to combine them well with the other ingredients. Then add the oyster sauce, sweet soy sauce, sugar, and Shaoxing wine. Cover the wok and let the clams cook until they open.
- 4
Remove the wok cover, give the clams a quick stir, then dish them out and serve immediately with steamed white rice.