One of my must-order dishes whenever we go out for zi-char is Kam Heong Lala (clams). I love lala and tried to cook it once at home during Chinese New Year (I think it was last year or 2013). Let’s just say I didn’t particularly enjoy the experience. To clean fresh lala, you have to soak them in a basin of water with a bit of salt for to purge out the sand and impurities, and then change the water a few times and repeat. It took me a much longer time than expected to get them clean, so I decided to go with prawns this time.