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Fried Cockles in Sambal
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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Clean, drain and put cockles into container. Pour boiling water until it covers cockles, after 5 minutes, discard water and shell. Put into a colander and wash away remaining blood.
Soak dried chilies in warm water for 15 minutes.
Pound dried chilies with red chilies finely.
Slice shallots and garlic. Add to pounded fresh and dried chilies and pound again till fairly fine.
Bruise lemon grass.
Dissolve tamarind paste in 1/2 rice bowl of water.
Method :
Heat frying pan. Add oil.
Add pounded ingredients, lemon grass and shrimp paste. Stir until fragrant.
Add tamarind juice, sugar and salt to taste.
When gravy is boiling, add cockles, stir for 1/2 to 1 minutes. Serve.
Note:
if cockles are not rinsed well of blood, the gravy will turn blackish. Cockles should not be boiled too long; they will shrink and become tough.
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