“Sambal Lala, or chilli clams, is a beloved dish in Malaysia, a staple in the vibrant culinary landscape of Melaka,” says cookery writer Julie Lin. “Its rich, spicy flavours have captivated many, including myself, and inspired by my Scottish roots, I’ve added a twist to this traditional recipe.
“Scotland is renowned for its abundant and sustainable mussel populations, making them one of the most environmentally friendly shellfish options available.”
