Easy Clam Lala Soup With Ginger & Cili Padi - Fish Club

Easy Clam Lala Soup With Ginger & Cili Padi

: 3 hr
: 10 min
: Easy



  • 750 g clams
  • 25 g fresh ginger (2 pieces of thumb-sized ginger), peeled and julienned
  • 3 bird's eye chili (cili padi, deseeded and sliced
  • White pepper (Suggestion: 1/8 tsp)
  • Fine sea salt
  • 1 - 2 tbsp Chinese Shaoxing rice wine
  • 1 tbsp vegetable oil
  • 1.5 cups of ikan bilis stock or water


  • CLEAN CLAMS: Place clams in a large mixing bowl. Pour in 4 cups (1 L) 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 the water is clear.
  • PREP: Peel and slice ginger into long, thin strips. Deseed cili padi and slice .
  • FRY AROMATICS: Heat oil on medium fire. Stir-fry ginger, and chili until aromatic (1 minute).
  • COOK CLAMS: Add clams and two cups of anchovies stock/water. Cover with a lid and bring to a boil. Once water boils, turn off the heat. (~10 mins)
  • SEASON: Season with white pepper, fine sea salt, and Chinese Shaoxing rice wine. Serve hot.
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