QUICK AND EASY CHINESE COCKLES CHIU CHOW STYLE – RECIPE | SCMP …
Lightly cook the shellfish, mix with a pungent sauce, then chill. The fun part of this meal is watching your guests try to pry open the cockle shells. idee repas pour nombreux invites recettes.
Provided by: Susan Jung
Prep time: 8 hours 0 minutes
Cook time: 30 minutes
|750g (26½ oz) cockles, cleaned|
|100ml (¼ cup, 2tbsp and 2tsp) Thai fish sauce|
|50ml (3tbsp and 1tsp) sake|
|15g (3½tsp) granulated sugar|
|4-5 large garlic cloves|
|6-8 red bird’s-eye chillies|
|a handful fresh coriander leaves|
- Clean the cockles, then let them in salted water for about three hours, changing the water as needed.
- In a medium-sized bowl, mix the fish sauce with the sake, then add the sugar and stir until dissolved. Chop the garlic and cut the chillies into thin rounds, squeezing out as many seeds as possible. Add the garlic and chillies to the fish sauce mixture.
- Bring a large pot of salted water to the boil. Place the cleaned cockles in a colander, then carefully pour them into the boiling water. Bring to the boil and cook for 30-60 seconds, then drain in a colander. Shake the colander to rid the cockles of as much water as possible, then put them – still hot – into the bowl containing the fish sauce and sake mixture. Mix thoroughly, then leave at room temperature until the cockles are barely warm (about 15 minutes).
- Roughly chop the coriander leaves and mix them in, then transfer all the ingredients to a flat container with a lid. Refrigerate for about four hours, mixing the ingredients often so they’re evenly marinated. Serve the cockles cold, and let your guests pry the shells open (it’s not easy).
Calories 153 calories