I got my hands on some Goolwa pipis and with some New Zealand clams from Christmas still in my freezer, this was the perfect chance to cook a version of Chilli Fried Lala (clams) we so finger-licking-goodly enjoyed in Malaysia. It’s spicy, fragrant with aromatics and just so easy to cook. A big pot or wok and stir fry away! The crispy enoki mushrooms were for a bit of flair and something I discovered at The Lion Hotel recently.
4 garlic cloves minced
2 shallots thinly sliced
1/2 inch ginger shredded
5 birds eye chillies chopped (adjust to desired spicy level)
1 tsp soy sauce
1 tbsp Shao Xing cooking wine OR white wine
2 sprigs basil
Oil (I use rice bran oil)
Fried enoki mushroom
Optional – extra basil and chopped chillies for garnish
- Heat enough oil in a pan for deep frying the enoki mushrooms. As enoki mushrooms are small and slim you shouldn’t need much oil, just enough to immerse it. Once hot enough separate the Enoki mushrooms and throw them in the pot to deep fry till brown and crispy. Please watch closely as it quickly goes from crispy to burnt. Remove the fried enoki mushrooms from the pan and place on a paper towel to soak up the oil.
- Heat oil in a wok or large pot with a big enough surface as we don’t want to stew the clams, we want to stir-fry it with high heat. I use a non stick pan so you might need more oil. Once the oil is hot enough, sauté minced garlic, shredded ginger and shallots until soft and fragrant then add in chopped chillies. Fry for a further 30 seconds. If you don’t have fresh ginger you can use 1/2 teaspoon ginger powder.
- Next, add all the clams/pipis into the wok and stir fry on high heat, coating them as evenly as possible. If it gets too dry you can add a few spoons of water, not too much. Once the clams start to open, add the soy sauce and cooking wine and continue to stir fry till well combined to cook the wine off.
- Lastly, roughly tear off the basil leaves and add it to the wok, stir fry for a couple of minutes and they’re ready to serve!
- Pour onto a plate or bowl and top with fried Enoki mushrooms. You can garnish with a sprig of basil and some fresh chopped chillies. For me it’s best served with rice. Enjoy!