Sambal Lala (Chilli Lala)

Clams with Chilli and Garlic. Singapore Stir fried Chilli Clams. Known as Lala by many, this dish required little preparation for cooking which made this seafood one of the popular hawker dishes in Singapore. Quick yet addictive, this recipe is sure to impress your family and friends when you cook it.

​Sambal Lala 
(Chilli La La)

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Recipe By: Friedchillies  Image By: Trip Advisor | Share Your Recipe

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Ingredients:

• 500 g of Lala,
• 150 g Chilli Paste
• 2 Shallots, chopped finely
• 3 Garlic Cloves, chopped finely
• 6 tbsp Chilli sauce
• 4 tbsp Tomato sauce
• 1/2 cup Water
• Juice of 1 Large Lime
• 1 egg lightly beaten (optional)
• 1 stalk spring onions, cleaned and cut into 1 inch
• Salt and sugar to taste
• 2 tbsp oil
• 1 tsp sesame oil
• Coriander leaves.

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Instructions:

1. Add a tsp of salt to a pot of water and soak the clams for at least half an hour. Wash the clams thoroughly to get rid of any grit on the shells. Strain.
2. In a wok, heat up some oil in a pan. Saute the onion and garlic until fragrant. Make sure the onions do not brown.
3. Add chilli paste, and water. Bring to a boil and simmer until the oil breaks through, about 15 minutes. 
4. Add chilli and tomato sauce, season to taste with salt, sugar and lime juice.
5. Put in the cleaned Lala and reduce heat to low fire, cover with lid for 3 minutes, cook until all the shells open up. 
6. Stir in corn starch to thicken the sauce. 
7. Lastly, add in beaten egg, sesame oil and spring onions. Stir to mix quickly about 30 seconds. Heat off. Garnish with coriander leaves.
8. Serve hot with rice and other BBQ dishes.

Chinese Food,Seafood Lovers,Seafood Recipes,