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:

1. Prepare the Clams:

   • Thaw the flower clams in the refrigerator or under cold water. Rinse thoroughly and drain.

2. Cook the Aromatics:

   • Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté until fragrant.

3. Add the Clams:

   • Add the thawed clams to the skillet and stir-fry for 2-3 minutes.

4. 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.

5. 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.