Kam Heong Lala

Recipe courtesy of Nik Michael Imran


  1. Blend shallots, birds eye chilli and dried prawns.
  2. In a wok, heat up some oil for sautéing blended ingredients until caramelized.
  3. Add curry powder, oyster sauce, soy sauce, sugar and cooking caramel. Mix and set paste aside.
  4. With a little oil, fry curry leaves, add Kam Heong paste and stir to combine.
  5. Add clams and water, mix well and cook over high heat for about 5 minutes.
  6. Remove lid and continue frying until mixture is dry and clams are well coated. Serve.


  • 5 Shallots
  • 5 Birds Eye Chilli
  • 2tbs Dried Prawns, soaked and drained
  • 1tbs Curry Powder
  • 1tbs Oyster Sauce
  • 1tbs Soy Sauce
  • 2 stalks Curry Leaves
  • 2kg Clams, on half shell
  • ½ cup Cooking Oil
  • 2tbs Sugar
  • 1tsp Cooking Caramel
  • 3tbs Water
  • 2tsp Salt