Kam Heong Flower Clams (Kam Heong Lala)
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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:
- Thaw clams, rinse and drain. SautΓ© garlic in hot oil until fragrant.
- Add clams and stir-fry 2-3 minutes.
- Add Kam Heong paste and chili. Cook 5-7 minutes until clams are fully opened and coated with sauce.
- Garnish with cilantro and serve hot.
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