Garlic and Chilli Cockles

This spicy-garlicky dish will have you slurping the rich ‘hum’ juices and licking your fingers for more! For most of us Singaporeans, we can get these boiled cockles at the hawker centre, having fun prying and picking them open, and dipping them in punchy sambal belacan sauce. Cockles have long had a bad reputation of being the harbinger of hepatitis, but with the proper handling and thorough cooking, you shouldn’t have anything to worry about! They are also known to be high in iron and great for people with anemia.
Our version presents these cockles on a half-shell, topped off with a rich chilli and garlic sauce, with Shaoxing wine adding a touch of luxury to the dish. It can be enjoyed as a warm or cold dish, to which you prefer. It is important to remember to soak the clams in salted water to purge them of any sand, no one likes a gritty cockle!
#themeatmensg #simple #delicious

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Adjust Servings
500g cockles
½tsp salt
2litres boiling water
1stalk spring onion
2red chillies (deseeded and minced)
2chilli padis
2tbsp oil
2tsp sesame oil
40g minced garlic
2tbsp Shaoxing wine
1tbsp light soya sauce
½tbsp fish sauce
1tbsp white vinegar
¼tsp sugar
tsp white pepper
¼tsp chicken stock powder
2calamansi limes



Scrub cockles with a brush and rinse several times until it’s clean. Cover with enough water. Sprinkle ½ tsp salt over it. Leave it for one hour in the fridge. This is for the cockles ‘spit out’ sand or mud.
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Heat 2 tbsp oil and 2 tsp sesame oil on medium heat.
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Add minced garlic and chillies. Stir fry until fragrant
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Turn off heat. Add 2 tbsp Shaoxing wine, 1 tbsp light soya sauce, ½ tbsp fish sauce, 1 tbsp white vinegar, ¼ tsp sugar, ⅛ tsp white pepper, ¼ tsp chicken stock powder and juice from 2 calamansi limes. Set aside in a bowl for the flavours to develop.
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Boil water in a wok
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Boil cockles for 7 to 10 minutes. This depends on the size of the cockles and how cooked you want it to be.
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Drain and using a spoon, pry open the cockles. Discard the top shell. Arrange the cockles in the half shell on a platter.
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Spoon the garlic and chilli dressing over the cockles.
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Serve immediately or chill in the fridge for a cold dish.
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