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.
Forkinによるオリジナルレシピ
- 合計時間
- 20 分
- 人数
- 2
- 難易度
- 普通
アレルゲン情報： 魚、軟体動物、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
材料
- 500 gcockle, cleaned
dipping sauce
- 1 カップwater
- 3 大さじfish sauce
- 3 大さじlime juice, freshly squeezed
- 1 大さじsugar
- 3 片garlic, finely chopped
- 2 個bird's eye chili, thinly sliced
- 2 大さじcilantro, chopped
調理器具
large pot · colander · whisk · small bowl
作り方
手順
- 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.
約2 分
- 2
Add the finely chopped garlic, thinly sliced bird's eye chilies, and chopped cilantro to the sauce mixture. Stir well and set aside.
約2 分
調理のヒント： Adjust the amount of chili to your preferred spice level.
- 3
Bring a large pot of water to a rolling boil.
約5 分
- 4
Add the cleaned cockles to the boiling water. Cook for 1-2 minutes, stirring occasionally, until the cockle shells just begin to open.
約2 分
調理のヒント： Do not overcook, or the cockles will become tough.
- 5
Quickly drain the cockles using a colander.
約1 分
- 6
Serve the blanched cockles immediately with the prepared dipping sauce on the side.
約1 分
調理のヒント： You can provide small forks or picks for easy eating.
おいしく保存
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.