Jumbo

Ingredients

• 1/2 cup of peanut oil
• 1 cup peanuts
• 1lb diced pumpkin, seeds removed
• 1 Spanish onion
• 4 cloves of chopped garlic
• 4 chillies, finely chopped with seeds removed
• 1 piece of ginger, peeled and chopped
• 4 dozen clams, washed
• ½ cup bottled clam juice
• ½ cup of dry white wine
• 2 spoonfuls of chopped thyme
• 2 JUMBO Shrimp stock cubes
• 4 cups of largely chopped spinach
• 2 limes, quartered

Preparation

Heat the peanut oil in a saucepan and stir-fry the nuts, pumpkin, onion and garlic until the onion becomes transparent (approx. 10 minutes).

Add the chillies and ginger and cook through, stirring occasionally. 

Add the clams, clam juice, white wine and thyme. Flavour by crumbling in JUMBO Shrimp stock cubes. Cover and cook until the clams open (approx. 10 minutes). Remove the clams and put to one side. Throw away any unopened clams. 

Add the spinach to the stir-fry, cover and cook until the spinach starts to sear (approx. 2 to 3 minutes). Add the clams to the dish and heat all together. 

Dish the malata into four bowls and serve with lime segments.