Vietnamese Style Lala

Vietnamese Style Lala



Ingredients

• 1 kg lala clams (rinsed and washed thoroughly to remove mud, sand and grime)
• 2 stalks lemongrass (hammered with the flat side of a knife to bruise it) then sliced.
• 5 cm ginger ( chopped finely)
• 3 garlic (chopped finely)
• 5 to 10 bird’s chilli padi (cut lengthwise, remove seeds to reduce hotness)
• 1/2 to 1 cup hot water
• 2 tablespoons cooking oil
• parsley

Seasoning

• Salt to taste

Method

1. Heat oil in wok. Add shallots, ginger, lemongrass and chilli padi.
2. Stir briskly until shallots just starts to brown.
3. Add lala clams and stir well. Add 1/2 to 1 cup water and close the lid of the wok allowing water
    to reboil. Stir occasionally until lala clam open up.
4. Add salt to taste and sprinkle the parsley and dish up. Do not overcook the lala clams or they will 
    turn rubbery.
5. Serve hot with steamed rice.