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Thai-style Fried Clams with Curry

Thai-style Fried Clams with Curry

A popular Hong Kong style curry sauce, made with various spices and fresh onion to bring a strong aromatic experience. The flavours are strong and punchy, perfect to pair with any protein and vegetables with a bed of rice, making it a perfect winter warmer! There are no added preservatives, flavour enhancers or articial colouring. 100% Made in Hong Kong!


8 Large Clams (about 750g), 1/2 Onion (shredded), Chinese Celery 1 bunch (cut into strips), 1 Long Red Chilli (sliced), Spring Onion 1 bunch (cut into strips), Minced Garlic 2 tsp, Ginger 3 slices, 1 Egg (beaten), Evaporated Milk 1/4 cup, Water 1 1/2 cup


Amoy Curry Sauce 3 tbsp, Amoy Genuine Oyster Sauce 2 tsp


Corn Starch 1 tbsp, Water 1 1/3 tbsp


  1. Blanch large clams in boiling water until the shells are slightly open. Take them out and rinse the clam meat under tap water. Drain and set aside.

Sauté long red chili and Chinese celery then remove them from the wok. Add oil to sauté onion, sliced ginger and minced garlic. Stir in the seasonings and gently stir-fry. Pour in water and bring it to the boil. Put in the clams and boil until the shells are all open. Add evaporated milk and the sauce then bring it to the boil. Toss the long red chili, Chinese celery and spring onion back to the wok and mix them well. At last, quickly stir in the beaten egg and serve.


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