A:
500g鲜蚶
B:
2大匙油

1大匙蒜茸

1大匙虾米 (浸软，切碎
)
1/2大匙马来栈

2支咖喱叶 (切碎
)
1支香茅 (取嫩白部分，切碎)

1条红辣椒 (切碎)

1/8小匙盐
1/2小匙鸡精粉
2大匙水

1. 把鲜蚶洗干净，放入滚水里烫30秒，捞起剥开一半壳。
2. 烧热油，爆香蒜茸和虾米，加入马来栈炒香，加入咖喱叶、香茅、辣椒碎和剥好的鲜蚶炒均。
3. 加入调味料煮滚，炒均即可。

A:
500g cockles
B:
2 tbsp oil
1 tbsp chopped garlic
1 tbsp dried shrimps (soaked and chopped)
1/2 tbsp belacan
2 spring curry leaf (chopped)
1 stalk lemongrass (discard the tough outer parts, chopped)
1 red chili (chopped)

1/8 tsp salt
1/2 tsp chicken stock concentrate
2 tbsp water

METHOD

1. Clean the cockles and blanch in boiling water for 30 minutes. Dish up and remove half the shell.
2. Heat up oil, saute chopped garlic and dried shrimps until aromatic. Add in belacan and stir-fry until fragrant. Add in curry leaves, lemongrass, red chili and the cockles and stir-fry until well mixed.
3. Add seasoning, stir well and bring to boil. Dish up and serve.

本食谱摘录予