Kam Heong Flower Clams (Kam Heong Lala)
Ingredients:
- 500g frozen flower clams (lala), thawed
- 180g Pan Royal Cook Idea Kam Heong Paste
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red chili, sliced (optional)
- Fresh cilantro for garnish
Instructions:
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Prepare the Clams:
- Thaw the flower clams in the refrigerator or under cold water. Rinse thoroughly and drain.
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Cook the Aromatics:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté until fragrant.
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Add the Clams:
- Add the thawed clams to the skillet and stir-fry for 2-3 minutes.
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Add Kam Heong Paste:
- Stir in the Kam Heong paste and sliced chili (if using). Cook for another 5-7 minutes until the clams are fully opened and coated with the sauce.
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Serve:
- Transfer the clams to a serving dish and garnish with fresh cilantro. Serve hot.
Nutritional Information (per serving):
- Calories: Approximately 250
- Protein: 15g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 4g
Enjoy your flavorful Kam Heong flower clams! For more details and to purchase the ingredients, visit Pan Ocean Singapore - Flower Clams and Pan Ocean Singapore - Kam Heong Paste.