Sambal clams with coconut milk rice (Sambal lala)

Step 1

To make the sambal, put the chillies in a bowl of lukewarm water. Leave to soak until soft and fully rehydrated (about 15 minutes). Drain and roughly chop, removing any seeds (although you can keep some depending on how spicy you like it).

Step 2

Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies, lemongrass and toasted belachan. Blend to a fine paste. Set aside.

Step 3

Remove the paste from the blender and mix in the sugar and salt.

Step 4

To make the coconut milk rice (nasi lemak rice), soak the rice in a bowl of cold water for about 15 minutes, then rinse and wash the rice thoroughly, or until the water isn't as cloudy.

Step 5

Drain the rice completely and put in a medium saucepan with the coconut milk – you may wish to reserve a little of the thicker cream on the top of the coconut milk to add later (or alternatively you can use coconut cream for this). Add salt and enough water to come up to the first joint of a finger poked into the top of the rice. Nestle in the pandan leaves throughout the rice. Cook over a medium heat (alternatively cook the rice in a rice cooker with all of the ingredients added and about 200ml/7fl oz water). Once cooked through, add the coconut cream if using (or alternatively reserve the cream on top of the coconut milk to add at this point).

Step 6

For wok-frying the clams, put about half of the oil into a large wok and allow to reach a medium heat. Add the paste and fry on a medium-low heat for about 15 minutes, moving it constantly so it doesn't burn. Now add the rest of the oil – if the paste looks like it's getting too dry, add a little more oil. The ideal state will be when the oil has split from the sambal and risen to the top.

Step 7

Add in the tamarind water and ketjap manis, keep cooking until the volume of liquid has reduced down (about 2 minutes).

Step 8

Drain the clams, then add them to the wok and cover it with a lid. Once the majority of the clams are open, add the wild garlic (or samphire) and toss the sauce around everything.

Step 9

Discard any clams that haven't opened and serve piping hot with lime juice, salt, palm sugar and some Thai basil garnish to finish, with the rice on the side.