Spicy Lala

Original Recipe by Amy Beh

300g lala
1 tbsp oil
2 stalks curry leaves
1 tbsp cornflour

Chopped

2 cloves garlic
2 shallots

Coarsely chopped

1 tbsp dried prawns
3-4 bird’s eye chillies

Seasoning

1 tbsp oyster sauce
1 tsp light soy sauce
½ tsp sugar
¼ tsp pepper
½ tsp turmeric powder

Soak the lala in salted water for 15-20 minutes. Wash and rinse the lala, then drain well on a plastic colander.

Heat oil in a wok. Fry curry leaves, dried prawns, garlic and shallots until fragrant. Add bird’s eye chillies and continue to fry until aromatic.

Add seasoning ingredients to mix. Add lala and stir-fry well. Stir in cornflour and fry until all the lala shells open.