Fresh clams hiss open in fiery chilli paste, releasing briny juices into tender squid rings and sweet prawns. Tamarind zing cuts through shrimp paste funk, lime leaves whisper citrus brightness, basil hits last with peppery lift. This Malay seafood stir-fry sizzles fast – restaurant wow in home minutes.
By Matt TebbuttFrom Saturday Kitchen Recipes
Malay-style squid, prawns and clams hits A. Lean seafood protein dominates; minimal added fat keeps it light. Per serving: ~320 kcal, 12g fat (healthy seafood oils), 15g carbs, 5g sugars, 2g fibre, 35g protein.
Ingredients
- oil, for frying
- 3 garlic cloves, crushed
- 5 small round Thai shallots, peeled and roughly chopped
- 2–3 tbsp chilli paste
- 1 tbsp fermented dried shrimp paste
- 1 lemongrass stalk, smashed
- 2–3 tbsp tamarind
- 6 lime leaves, shredded
- 1 tsp light brown sugar
- 150g/5½oz clams in shells, scrubbed and debearded
- 4 large raw prawns, heads on, shells removed, de-veined and left whole
- 3 squid, cleaned and chopped
- 1 bunch fresh basil, leaves left whole or chopped
- salt and freshly ground black pepper
Customise
- Clams → mussels for same Malay-style squid prawns shellfish vibe.
- Shrimp paste → fish sauce if you skip belachan; still funky for seafood stir-fry.
- Squid → scallops double down on luxe prawns and clams luxury.
Method
Paste power (5 mins – blitz ahead)
- Chuck garlic, shallots, chilli paste, shrimp paste in processor. Whizz smooth – smells punchy already? That’s your Malay seafood base firing up.
Wok blast (10 mins total – high heat hero)
- Blast wok screaming hot, add oil. Fry paste till oils split and fragrant – 2 mins max, constant stir. Kitchen haze? Good sign.
- Tip in lemongrass, tamarind, lime leaves, water, sugar. Bubble fierce 3 mins – sauce thickens quick for squid prawns clams bath.
- Check clams – bin broken shells or any that won’t close when tapped. Season paste mix salt, pepper.
- Drop clams and prawns first – cook 2-3 mins till clams gape, prawns pink. Steam works magic here.
- Add chopped squid last – 1 min max or toughens. Pink curls perfect.
- Chuck basil through, toss once. Green flecks finish Malay-style squid prawns clams glory.
Devour
- Serve sizzling. Slurp straight from wok if sharing – no rules tonight.
Suggested Wine Pairing
Malay-style squid, prawns and clams demands crisp, acid-driven whites cutting chilli-tamarind heat and seafood richness. Off-dry styles tame spice; all under £12.50 Tesco/Sainsbury’s/Asda. Keywords: Malay seafood wine pairing, squid prawns clams wine, spicy seafood stir-fry wines.
- Finest Albariño (£11.25, Tesco) – saline peach notes echo clams, slice shrimp paste in squid prawns dish.
- Gateway Sauvignon Blanc (£10.00, Sainsbury’s) – gooseberry zing fights tamarind, refreshes squid prawns clams.
- Picpoul de Pinet (£9.75, Asda) – lemon-shellfish match with minerality for Malay seafood perfection.
What can you serve with this
- Jasmine rice – fluffy bed catches every drop of Malay seafood sauce.
- Steamed greens – bok choy crunch balances rich squid prawns clams.
- Lime wedges – extra acid wakes tamarind flavours in seafood stir-fry.
- Cucumber relish – cool sweet pickle calms chilli paste blaze.
FAQs for Malay-style Squid Prawns Clams
- No food processor? Pound garlic shallots pestle-mortar for authentic Malay seafood texture.
- Shrimp paste smell too strong? Tiny bit goes far in squid prawns clams; sub anchovy paste milder.
- Clams not opening? Discard safely – fresh ones pop quick in hot wok.
- Make hotter? Extra fresh bird’s eye chillies in paste amp squid prawns heat.
- Swap squid? Scallops or more prawns keep Malay-style seafood balance.
- Prep ahead? Paste freezes months; seafood fresh for wok sizzle.
- Low carb? Skip rice – cauliflower rice soaks sauce fine.
- Kids hate seafood? Chicken chunks work; same fiery Malay paste magic.