Kam Heong Clams
I have an excess of curry leaves and decided to stir fry lala clams kam heong style – a popular Malaysian stir-fry sauce. Kam heong (金香) is Cantonese dialect and literally translate as “golden fragrance”. The spice blend includes dried shrimps, curry powder, shallots and garlic. This sauce is frequently used to stir fry prawns, crabs, chicken and in this recipe, lala clams. The aroma of the curry powder and curry leaves really stand out in this dish. I literally lick the sauce off the shells, so good.
Local ‘lala’ clams are inexpensive (I paid about $3 for 1kg) and fast to cook (about 2-3 minutes), so it’s really economical to cook this at home as compared to ordering it outside.