Kam Heong Lala

Ingredients:

1 kg La La,soaked in salt water for 1 hour and drained

2 - 3 tbsp dried prawns, soak and chopped

2 cloves garlic, chopped

3 shallots, chopped

3 sprigs curry leaves, use leaves only

2 chilli padi, chopped

5 tbsp oilSeasoning

2 tbsp curry powder

2 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp sugar

1 tbsp dark soya sauce

Corn flour

water for thickening.

Instruction:

Heat up oil, saute dried prawns, chopped garlic and shallot until fragrant. Add in curry leaves, chilli padi, seasoning and stir fry until aromatic. Add in la la and stir-fry at high heat until well mixed. Cover the lid,cook for about 2 minutes until la la are opened.

Thicken with corn flour water,mixed well and dish up.

Crusine: Malaysia / Chinese