Asian clams or lala is delicious when cooked with some fermented soybeans known as taucu. While there many ways of cooking clams, stir frying them in a quick savoury and spicy sauce makes it an appetizing dish. The minimal amount of ingredients used makes it really convenient.
It was not easy to find fresh clams in Germany, so I opted for frozen clams which I found at the Asian grocer and it worked fine. Just a reminder: if the clams do not open up after cooking, it might be an indication that they are spoilt. Do not eat those that did not open. Generally, clams take a short time for them to be cooked.
This clams with taucu recipe is mildly hot. If you want it to be extra hot, add some bird eye chillies. Be careful as they can be very spicy.
Serve immediately with a bowl of white rice or if you prefer, have them just as they are.
Heat pan with a bit of oil. Once the oil is heated, add julienned ginger, minced garlic and sliced shallots. Stir-fry over medium heat until fragrant.
Add taucu and then water. Stir well. Add chilli slices and allow the gravy to cook at high heat. Then, add sugar and if needed, salt to taste.
Once the gravy boils, add clams and scallions. Then, cook clams until they opened.