There’s something magical about a weekend stroll through Eastwood Market — the chatter of shoppers, the sparkle of fresh seafood laid on ice, and that moment you spot plump, golden clams just waiting to be turned into a fragrant Malaysian stir-fry. This recipe brings the taste of a seaside feast right into your Sydney kitchen — juicy lala clams bursting with the aroma of garlic, ginger, and coriander stems, tossed in a glossy sauce of Shaoxing wine, mirin, and light soy. Fast, fiery, and full of wok hei, it’s a dish that captures the essence of Malaysian home cooking — comforting, nostalgic, and impossibly delicious.