Drunken lala is a dish that I sorta invented by taking the ideas from drunken prawns and a clam with white wine dish that I had from The Apartment (first introduced by Suan).
I use a small pot to in order to have a steaming effect by closing the lid, as well as be able to retain the Chinese wine as the juice to go with rice. The “sauce” turned out pretty good, it has strong rice wine and seafood flavor as well as a hint of spiciness from chili padi.
The key to this dish is the freshness of lala, I would recommend that you get them from morning market and cook them the very same night. Overnight lala isn’t generally a good thing to consume.
ingredients for drunken lala
Anyway, here are the ingredients:
- at least half a kilo of lala, preferably large size
- ginger – slices
- half a bulb of garlic – peeled
- spring onion – cut into 1.5 inches
- 6-8 chili padi – whole
- a cup of Chinese cooking wine
- pepper and salt to taste
- 2 table spoon of cooking oil
use a small pot to retain more moisture
The instructions are very simple and straight forward, the key is to use a small pot and never a nonstick frying pan lest you want to lose the layer of nonstick teflon.
- heat up cooking oil, and fry ginger and garlic till fragrant
- add lala and fry it till most of them are opened
- add cooking wine and bring to boil
- add chili padi and spring onion, then close lid for 5 minutes
- add salt and pepper to taste
- serve while hot
drunken lala with chili padi & spring onion
And there you go, I paid some RM 15 for these fresh lala at the morning market, but prices are seasonal so your mileage may vary.
Do check out my other recipes, happy cooking!