Hoy Kraeng Luak (Blanched Cockles)
This simple Thai appetizer features quickly blanched cockles served with a vibrant, spicy, and tangy dipping sauce. The key is to perfectly cook the cockles until just opened, ensuring a tender texture. It's a popular street food snack, perfect for sharing.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 20 د
- عدد الحصص
- 2
- الصعوبة
- متوسطة
معلومات مسببات الحساسية: قد تحتوي على سمك ورخويات وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 500 gcockle, cleaned
dipping sauce
- 1 كوبwater
- 3 ملعقة كبيرةfish sauce
- 3 ملعقة كبيرةlime juice, freshly squeezed
- 1 ملعقة كبيرةsugar
- 3 فصgarlic, finely chopped
- 2 قطعةbird's eye chili, thinly sliced
- 2 ملعقة كبيرةcilantro, chopped
الأدوات
large pot · colander · whisk · small bowl
طريقة التحضير
خطوة بخطوة
- 1
First, prepare the dipping sauce: In a small bowl, combine the water, fish sauce, lime juice, and sugar. Stir until the sugar is fully dissolved.
حوالي 2 د
- 2
Add the finely chopped garlic, thinly sliced bird's eye chilies, and chopped cilantro to the sauce mixture. Stir well and set aside.
حوالي 2 د
ملاحظة الطاهي: Adjust the amount of chili to your preferred spice level.
- 3
Bring a large pot of water to a rolling boil.
حوالي 5 د
- 4
Add the cleaned cockles to the boiling water. Cook for 1-2 minutes, stirring occasionally, until the cockle shells just begin to open.
حوالي 2 د
ملاحظة الطاهي: Do not overcook, or the cockles will become tough.
- 5
Quickly drain the cockles using a colander.
حوالي 1 د
- 6
Serve the blanched cockles immediately with the prepared dipping sauce on the side.
حوالي 1 د
ملاحظة الطاهي: You can provide small forks or picks for easy eating.
حافظ على جودتها
Leftover cockles and sauce should be stored separately in airtight containers.
This dish is best eaten fresh and hot; reheating is not recommended as it can toughen the cockles.