Stir Fried Lala with LemonGrass and Bird’s Eye Chilli

  • 1 kg lala clams (rinsed and washed thoroughly to remove grit etc)
  • 2 stalks lemongrass (hammered with the flat side of a knife to bruise it)
  • 5 cm of ginger (slivered)
  • 3 shallots (chopped finely)
  • 4 to 10 bird’s eye chilli / cili padi (cut lengthwise, remove seeds to reduce hotness)
  • 1/2 to 1 cup hot water
  • 2 tablespoons cooking oil
  • Salt to taste
  1. Heat oil in wok. Add shallots, ginger, lemongrass and bird’s eye chilli. Stir briskly until shallots just starts to brown.
  2. Add lala clams and stir well. Add 1/2 to 1 cup water and close the lid of the wok allowing water to reboil. Stir occasionally until lala clams open up.
  3. Add salt to taste and dish up. Do not overcook the lala clams or they will turn rubbery.
Serve hot with steamed rice.