Sambal Clams

Clams stir-fried with sambal & hot mint – SAMBAL LALA –

SINGAPORE

Sambal lala, or clams, are one of the pleasures of a late-night hawker centre jaunt in Singapore. There is nothing quite as satisfying as the noisy clatter of friends digging into the little shells in between swigs of beer and raucous laughter. Unlike the Italian or French treatment of clams, this is hardly the epitome of elegance, but I would choose this messy explosion of flavours any day. The clams’ juices are full of the natural essence of the sea, and that delicious saltiness is mixed with sweet and spicy sambal, fresh tangy lime juice, and the fragrance of hot mint.

Serves 4

• 1kg fresh clams
• 1 tablespoon groundnut oil
• 6 cloves of garlic, chopped
• 4 tablespoons sambal tumis belachan (see here)
• a handful of hot mint (laksa leaves)
• juice of 1 lime

1. Rinse the clams well in cold water. Chuck any with cracked shells and those that don’t close when tapped sharply. Place the rest in a large basin of cold water and leave to stand for 30 minutes. The clams will spit out any sand that might be present inside the shells.
2. Put the oil into a wok set over a medium-high heat and add the garlic. Cook, stirring, for a few seconds, until fragrant. Add the sambal and stir-fry for a minute.
3. Turn the heat up to high, then tip the drained clams into the wok. Stir-fry for another minute, until they are all coated with the sauce.
4. Cover and cook on a medium heat for another 5 minutes or so, until the clams have opened and they steam and release their juices. Discard any that are closed. Stir in the hot mint leaves and squeeze the lime juice all over. Serve hot, spooned over plain steamed jasmine rice or coconut rice (see here).