Garlic and Chilli Cockles

Mains
Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

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
US / Metric
0.00
g
g
cockles
0.00
g
g
cockles
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
litres
litres
boiling water
0.00
litres
litres
boiling water
0.00
stalk
stalk
spring onion
0.00
stalk
stalk
spring onion
0.00
red chillies (deseeded and minced)
0.00
red chillies (deseeded and minced)
0.00
chilli padis
0.00
chilli padis
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
g
g
minced garlic
0.00
g
g
minced garlic
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
white vinegar
0.00
tbsp
tbsp
white vinegar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
chicken stock powder
0.00
tsp
tsp
chicken stock powder
0.00
calamansi limes
0.00
calamansi limes

Steps

1

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.
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.
Mark as completed

2

Heat 2 tbsp oil and 2 tsp sesame oil on medium heat.
Heat 2 tbsp oil and 2 tsp sesame oil on medium heat.
Mark as completed

3

Add minced garlic and chillies. Stir fry until fragrant
Add minced garlic and chillies. Stir fry until fragrant
Mark as completed

4

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.
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.
Mark as completed

5

Boil water in a wok
Boil water in a wok
Mark as completed

6

Boil cockles for 7 to 10 minutes. This depends on the size of the cockles and how cooked you want it to be.
Boil cockles for 7 to 10 minutes. This depends on the size of the cockles and how cooked you want it to be.
Mark as completed

7

Drain and using a spoon, pry open the cockles. Discard the top shell. Arrange the cockles in the half shell on a platter.
Drain and using a spoon, pry open the cockles. Discard the top shell. Arrange the cockles in the half shell on a platter.
Mark as completed

8

Spoon the garlic and chilli dressing over the cockles.
Spoon the garlic and chilli dressing over the cockles.
Mark as completed

9

Serve immediately or chill in the fridge for a cold dish.
Serve immediately or chill in the fridge for a cold dish.
Mark as completed

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