Spicy, Creamy Lemongrass Clams
Ingredients
Ingredients:
500g clams, washed and drained
3 tbsp cooking oil
2 stalks lemon grass, ends crushed
200ml MARIGOLD Evaporated Filled Milk
4 kaffir lime leaves, finely shredded
Ingredients for blending:
5 shallots
2 cloves garlic
3 red chilllies
½ tsp turmeric powder
1 tbsp ikan bilis seasoning
Salt to taste
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Heat a pan with 3 tablespoons of oil, fry lemon grass for a minute, then add in blended ingredients and cook it until fragrant. Add in MARIGOLD Evaporated Filled Milk and clams. Cook over high heat until clams are all opened.
Lastly, put in, kaffir lime leaves and turn off heat.
Chef's Tip:
Do not overcook clams. Turn off fire immediately once clams open.
Prep time: 20 minutes
Cooking time: 12 minutes
Serves: 4
