Sambal La La with Ladyfinger by Jessie Koey


1 kg la la - washed and soaked in salt water for 2 hours (to release sand from the lala/clams)
10 ladyfinger - sliced (dry fry in frying pan for 3 mins)
salt, sugar to taste

Sambal ingredients

2 tbsp dried shrimps - soaked and chopped finely
4 shallots, 3 garlics, 6 chilli padi - minced
1 tbsp belacan powder


Cooked la la in 300 ml boiling water until the shell open slightly, drain and remove the la la from their shells.

Heat oil in a wok and stir-fry the sambal ingredients till fragrant. Add in ladyfinger and stir quickly over high heat till well mixed. Add in la la and toss evenly for 2 mins. Dish out to a serving plate. Garnish the plate with the shell. Sprinkle some slice red chilli.