2 stalks curry leaves, washed (use only the leaves)
1 stalk lemongrass, smashed
1 tablespoon gingerroot (shredded)
8 thai chiles (chopped)
1 tablespoon black bean garlic sauce (lee kum kee)
2 tablespoons margarine
1 tablespoon oil
1 tablespoon fish sauce
1/2 teaspoon instant chicken bouillon granules
2 tablespoons sugar
1/2 tablespoon oyster sauce
1/4 teaspoon pepper
Directions:
1. Soak clams in salty water for 30 minutes. Rinse with clean water and drain in a colander until dry. Wipe completely dry with absorbent paper towel. (To prevent oil from splattering when deep frying the lala). 2. Heat 5 tbsp oil in a wok; deep-fry clams until cooked. Dish up and sprinkle evenly with corn flour. 3. Heat up 1 tbsp oil and saute lemon grass and ginger until fragrant. Dish up and set aside. Saute dried chillies and curry leaves until fragrant. Dish up and set aside. 4. Heat oil and margarine and saute cilipadi and black garlic sauce until fragrant. Stir in seasoning and cooked clams. Blend well. Dish up and serve immediately.
