Spicy Garlic Prawns & Clams

Steps

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1. 1
   Prepare the sauce by mixing together 4 tbsp kecap manis, 3 tbsp water, 1 tbsp Chinese cooking wine, a few dashes of white pepper, and 0.5 tbsp cornflour. Mix well and set aside.
   ▶ ≈0:35
2. 2
   Heat the wok and add a good amount of oil. Lay out 500g prawns in a single layer so they all receive heat evenly. Pan-fry over medium heat for about 2 minutes until one side turns red.
   ▶ ≈1:08
3. 3
   Flip the prawns to the other side to ensure even cooking on both sides.
   ▶ ≈2:15
4. 4
   Add 1 chopped bulb of garlic to the pan, spreading it out. Add 2 deseeded and chopped bird's eye chillies, and the white parts of 3 spring onions, spreading everything evenly.
   ▶ ≈2:33
5. 5
   Add 500g thawed and cleaned clams to the pan. Pour in the prepared sauce and give it a quick stir. Cover the wok and heat for about 1 minute (use 2-3 minutes if using fresh clams).
   ▶ ≈3:00
6. 6
   Remove the lid, add the green parts of the spring onions, and give everything a gentle toss to combine. Serve immediately.
   ▶ ≈3:42