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Stir-Fried Clams with Taucu

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Stir-Fried Clams with Taucu

Seafood
Category
Seafood

Easy
Difficulty
Easy

Total Time
Total Time
Prep 10 M / Cook 15 M

Servings
Yield
2 Servings

Grace Teo
Grace Teo   thegraceteo
Published on March 25, 2014

  Based on 475 ratings  Watch Now

Ingredients

1 tbsp
oil
5 g
ginger
1
garlic clove(s)
1
shallot(s)  
1 tbsp
fermented soybean paste (taucu)
4 tbsp
water
1
chilli peppers (fresh)
salt
0.5 tbsp
sugar
160 g
clams
1
scallions

Background

Asian clams or 'lala' is delicious when cooked with fermented soybeans, also known as taucu. While there are many ways of cooking clams, stir frying them in a savoury and spicy sauce is the best way to turn them into an appetizing dish. Moreover, the minimal amount of ingredients used makes it really simple and convenient.

Can frozen clams be used?

It is not easy to find fresh clams in Germany, so I opted for frozen clams which I found at the Asian grocer and they worked fine. Just a reminder, though. If the clams do not open up after cooking, this might be an indication that they are spoilt. Do not consume those that do not open. Generally, clams take a short time to cook.

Spicy taucu lala

This recipe is only mildly spicy. If you want it to be extra spicy, add some bird eye chillies to enhance the spiciness.

Serve immediately with a bowl of white rice or if you prefer, have them just as they are.

Steps

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Step 1/3

  • 1 tbsp oil
  • 5 g ginger
  • 1 garlic clove(s)
  • 1 shallot(s)  

Heat up oil in a pan. Add julienned ginger, minced garlic and sliced shallots. Stir-fry over medium heat until fragrant.

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Step 2/3

  • 1 tbsp fermented soybean paste (taucu)
  • 4 tbsp water
  • 1 chilli peppers (fresh)
  • salt
  • 0.5 tbsp sugar

Add taucu and then water. Stir well. Add chilli slices and allow the gravy to cook at high heat. Add sugar and if needed, salt to taste.

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Step 3/3

  • 160 g clams
  • 1 scallions

Once the gravy boils, add clams and scallions. Cook clams until they opened.

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