Kam Heong (Golden Fragrance) Clams

Directions

1. 1
   Scrub clams thoroughly with a hard brush. Soak the clams in salted water for at least an hour for the clams to purge out sand and impurities.
2. 2
   Drain the water, rinse the clams and set aside.Rinse dried shrimps in water, then soak them in 1/4 cup hot water until softened. Pat dry the dried shrimps on kitchen towels and chop finely.
3. 3
   Combine soaking water with curry powder to form a paste.
4. 4
   Heat cooking oil in wok. Stir fry chopped dried shrimps for 1 minute. Then add the shallots, garlic, ginger, chilli, taucheo and curry leaves. Stir fry until fragrant.
5. 5
   Add washed clams and curry paste prepared in step 2 to the wok. Stir fry for a brief moment to coat the clams in the sauce, then cover with lid to let the clams steam for about 2 minutes, until all or most of the shells are opened. Discard any shells that remain closed. Thicken the sauce with cornstarch solution.