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Malaysian Curry : Spicy and Sour Clams

Ingredients A

  • 500g clams
  • 2 tablespoons chili sauce
  • 2 tablespoons plum sauce
  • 50g basil leaves

Ingredients B

  • 1 tablespoon minced garlic
  • 5 chili padi
  • 1 tablespoon curry leaves
  • 1 tablespoon sugar

Method for Cooking Spicy and Sour Clams:

  1. Heat up 2 tablespoons oil in pot, stir-fry Ingredients B until fragrant.
  2. Add in clams, chili sauce, plum sauce and basil leaves. Stir well.
  3. Cover to cook for 8 minutes. Remove and serve hot.


Cook the clams until they open up to ensure that they are well-cooked.

Malaysian Curry

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Last Updated: 24/07/2011