辣炒鲜蛤Spicy Fried Clams

【材料】
鲜蛤1公斤、姜丝20克、蒜头5瓣（剁碎）、咖哩叶1棵、香茅2支（拍烂）、指天椒5条（剁碎）、咖哩粉1汤匙（加水拌成糊）、豆瓣酱1汤匙

【调味料】
盐和糖适量

【做法】
1.将鲜蛤洗净，放入沸水中煮熟，捞起待冷后剖开半边留壳。
2.热油，爆香姜丝及蒜茸后加入咖哩糊炒匀。（图1-2）
3.加入香茅和咖哩叶炒香，再加入豆瓣酱和指天椒。（图3-5）
4.最后加入鲜蛤及调味料炒匀，熄火。（图5-6）

【Ingredients】
1kg Manila clams (Sea-hum), 20g juliennes ginger, 5 pips garlic (chopped),1 stalk curry leaf, 2 stalks lemon grass (bruised), 5 chili padi (chopped), 1 tbsp curry powder (mix with water), 1 tbsp soy bean paste

【Seasonings】
Dash of salt & sugar

【Method】
1.Wash and blanch Manila clams in boiling water, drain and remove the other half of shells.
2.Heat oil in wok, sauté ginger and garlic until fragrant, then toss in curry paste.(pic 1-2)
3.Add in lemon grass and curry leaf, stir-fry until aro-matic, toss in soy bean paste and chili padi.(pic 3-5)
4.Finally toss in Manila clam and seasoning, stir-fry until well mix, dish out. (pic 5-6)