Sambal Lala

by Edwan S. on Fri, July 15, 2016

This is a hawker favourite! Fresh lala (clams) cooked in a tart and hot sambal sounds delicious just about anytime. Quick and addictive, this recipe is sure to impress your family and friends when you cook it. Put it in the middle of a table and watch the empty shells pile up!

Hot & Spicy Lala

Serves 4 people

White rice or fried mantou bread: both are delicious with this!

Use the freshest clams you can find.

Foodster's Verdict

Sambal Lala


  • Preparation
  • Total
    500g Fresh Lala,cleaned
    150g Chilli Paste
    2 Shallots, chopped finely
    3 Garlic Cloves, chopped finely
    1/2 cup Water
    Juice of 1 Large Lime
    Salt and sugar to taste

1. Heat up some oil in a pan. Saute the onion and garlic until fragrant.

2. Add chilli paste and water. Bring to a boil and simmer until the oil breaks through, about 15 minutes.

3. Season to taste with salt and sugar and lime juice.

4. Chuck in the clams and cook until all the shells open up, about 15 minutes Stir to mix thoroughly.

5. Serve hot!



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