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Lala Soup With Ginger & Cili Padi

Lala Soup With Ginger & Cili Padi

The most important thing is to get fresh clams or live clams. To make this dish to another level, use dried anchovies’ stock.

 clams / lala
 25 g fresh ginger (peeled & julienned)
 3 bird’s eye chilli
 1 tsp white pepper
 sea salt
 12 tbsp chinese shaoxing rice wine
 1 tbsp vegetable oil
 1.50 cups anchovies’ stock or water
1

Clean Clams : Place clams in large mixing bowl. Pour 4 cups (1L) of water and 2 Tbsp of salt. Place in the refrigerator and soak for a few hours. Pour out sandy water, rinse clams in a fresh pot of water and drain. Repeat a few times until water is clear.

2

PREP – Peel and slice ginger into long thin strips. Deesed chilli and slice.

3

FRY AROMATICS - Heat oil on medium heat. Stir fry ginger and chilli until aromatic.

4

COOK CLAMS – Add clams and 2 cups of anchoives stock/ water. Cover with a lid and brings to a boil. Turn off the heat and leave it for 10 minutes.

5

SEASON – Season with white pepper, sea salt and Chinese Shaoxing rice wine. Serve hot.

Ingredients

 clams / lala
 25 g fresh ginger (peeled & julienned)
 3 bird’s eye chilli
 1 tsp white pepper
 sea salt
 12 tbsp chinese shaoxing rice wine
 1 tbsp vegetable oil
 1.50 cups anchovies’ stock or water

Directions

1

Clean Clams : Place clams in large mixing bowl. Pour 4 cups (1L) of water and 2 Tbsp of salt. Place in the refrigerator and soak for a few hours. Pour out sandy water, rinse clams in a fresh pot of water and drain. Repeat a few times until water is clear.

2

PREP – Peel and slice ginger into long thin strips. Deesed chilli and slice.

3

FRY AROMATICS - Heat oil on medium heat. Stir fry ginger and chilli until aromatic.

4

COOK CLAMS – Add clams and 2 cups of anchoives stock/ water. Cover with a lid and brings to a boil. Turn off the heat and leave it for 10 minutes.

5

SEASON – Season with white pepper, sea salt and Chinese Shaoxing rice wine. Serve hot.

Lala Soup With Ginger & Cili Padi

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