If you’re having one of those weeks when you’re feeling overwhelmed with work, a quick and easy dish like chilli clams is just what you need to make the chore of cooking less taxing.
The briny and sweet flavours of clams pair perfectly with the chilli-and-bean-sauce in this super simple but delicious recipe that does seem to be a Malaysian favourite.
Do bear in mind that each clam cooks at a different rate, so as soon as the shell opens, remove the clam from the heat immediately.
If the clams don’t open, they’re probably bad and should be discarded.
So, get your apron on and make the magic happen.
Ingredients
- 600g clams, scrubbed and rinsed
- 2 tablespoons oil
- 2 tablespoons water
- 1 tablespoon sugar
- 2 stalks scallions, cut into short lengths
Spice paste
- 5 dried red chillies, deseeded, or 2 fresh red chillies
- 1 cm fresh ginger, peeled
- 3 cloves garlic
- 1 tablespoon bean sauce, taucheo
Method
- Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
- Heat the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
- Add the clams into the wok and blend well with the spice paste.
- Add the water and sugar and stir continuously. Add the scallions.
- As the clams open up, transfer each and every one of them out into a serving dish.
- Clams don’t all cook at the same time, so do not overcook the ones which have opened or it will turn rubbery.
- If there are any unopened clams, discard them. Serve the chilli clams immediately with steamed white rice.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.