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
Ingredients
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 | |
⅛tsp white pepper | |
¼tsp chicken stock powder | |
2calamansi limes |
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