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.
Una recepta original de Forkin
- Temps total
- 20 min
- Racions
- 2
- Dificultat
- Mitjana
Informació sobre al·lèrgens: pot contenir peix, mol·luscs i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 500 gcockle, cleaned
dipping sauce
- 1 tassawater
- 3 csfish sauce
- 3 cslime juice, freshly squeezed
- 1 cssugar
- 3 gragarlic, finely chopped
- 2 ubird's eye chili, thinly sliced
- 2 cscilantro, chopped
Estris
large pot · colander · whisk · small bowl
Elaboració
Pas a pas
- 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.
Uns 2 min
- 2
Add the finely chopped garlic, thinly sliced bird's eye chilies, and chopped cilantro to the sauce mixture. Stir well and set aside.
Uns 2 min
Nota de cuina: Adjust the amount of chili to your preferred spice level.
- 3
Bring a large pot of water to a rolling boil.
Uns 5 min
- 4
Add the cleaned cockles to the boiling water. Cook for 1-2 minutes, stirring occasionally, until the cockle shells just begin to open.
Uns 2 min
Nota de cuina: Do not overcook, or the cockles will become tough.
- 5
Quickly drain the cockles using a colander.
Uns 1 min
- 6
Serve the blanched cockles immediately with the prepared dipping sauce on the side.
Uns 1 min
Nota de cuina: You can provide small forks or picks for easy eating.
Conservació
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.