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.
Een origineel recept van Forkin
- Totale tijd
- 20 min
- Porties
- 2
- Moeilijkheid
- Gemiddeld
Allergeneninformatie: kan vis, weekdieren en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 500 gcockle, cleaned
dipping sauce
- 1 kopjewater
- 3 elfish sauce
- 3 ellime juice, freshly squeezed
- 1 elsugar
- 3 teentjegarlic, finely chopped
- 2 stbird's eye chili, thinly sliced
- 2 elcilantro, chopped
Keukengerei
large pot · colander · whisk · small bowl
De bereidingswijze
Stap voor stap
- 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.
Ongeveer 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.
Ongeveer 2 min
Tip van de kok: Adjust the amount of chili to your preferred spice level.
- 3
Bring a large pot of water to a rolling boil.
Ongeveer 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.
Ongeveer 2 min
Tip van de kok: Do not overcook, or the cockles will become tough.
- 5
Quickly drain the cockles using a colander.
Ongeveer 1 min
- 6
Serve the blanched cockles immediately with the prepared dipping sauce on the side.
Ongeveer 1 min
Tip van de kok: You can provide small forks or picks for easy eating.
Goed bewaren
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.