Recipe - "Stir Fried Clams/Pipis"



Stir fried Pipis (Kam Heong)

Stir Fried Clams of Pipis

If you enjoy eating Clams or Pipis, you may consider this recipe. It only takes less than 5 minutes to cook this dish.

Ingredients

600 gm clams

1 tbsp vegetable oil

1 brown onion (cut into 4)

½ tsp chopped garlic

3 slices of ginger

2 spring onions (cut into 2 inches length size)

1 red chilli (cut julienned)

4 dried chillies (fingers length - seeded)

3 sprig curry leaves

Sauces

1 tbsp soy sauce

1 tsp dark caramel sauce

1 tbsp oyster sauce

½ tsp bean paste (taucu)

½ tsp sugar

Procedure

Place the clams in a bowl fill in with cool tap water. Let the clams sit for 20 minutes to an hour. During this time they will spit out the sand from inside their shells.

Lift each clam individually from the water and scrub it to clean any particles from the outside surface. Once clean, set aside the clams.

In a small bowl, mix all the sauces and set it aside.

Heat a wok or pan over high flame. Pour in vegetable oil. Fry onion and ginger till brown. Add garlic. Fry garlic till golden brown. Add curry leaves.

Pour the mixture of sauces into the wok. Add clams and quickly mix all the ingredients together in very high heat. Cover the wok with a lid and let the clams cook for 2 minutes or until the shells opened. Lastly add cut chilli and spring onions and toss briefly to mix.

Dish and serve immediately.