Star Q
Last weekend my wife went for a family day outing with her siblings, their spouses and offspring. I chose not to tag along because I had just came back from a four-day course in Johor Bahru which sucked out almost ninety percent of my energy.
Another reason why I didn't tag along was because I knew there was going to be a lot of seafood involved and as it turned out I was right. They had a barbecue on their first-night's stay in Rompin and all the dishes except one, were seafood. They had prawns (huge ones!), squids (long ones!) and clams (big ones!) roasting away at the barbecue pit.
In fact there was so much food to go around that they even had quite a lot to take back to their own homes, as did my wife who brought back a whole bag of clams (I used only a kilo in this recipe!) which is the basis of my recipe today. I added prawns and squids to turn the dish into this seafood medley which I name Rompin Seafood Medley.
- 1 kg clams, cleaned
- 10 prawns, heads removed and cleaned
- 10 squids, cleaned and cut into rings
- 6 cloves garlic, sliced
- 5 shallots, sliced
- 2 lemon grass, bruised
- 3 kafir lime leaves, roughly torn
- 15 green birds eye chilies, roughly pounded
- 3 tbs oyster sauce
- 3 tbs vegetable oil
Heat the oil in a pot and saute the shallots, birds eye chilies and lemon grass. Once aromatic, add the sliced garlic. Stir once or twice then add in the oyster sauce and kafir lime leaves followed by the clams. Cover the pot and allow to cook until the clams shells have opened before adding the prawns and squids. Once the prawns turn bright orange, the dish is ready to be served.
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