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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 20 min
- Porcje
- 2
- Trudność
- Średni
Informacja o alergenach: może zawierać ryby, mięczaki i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 500 gcockle, cleaned
dipping sauce
- 1 szklankawater
- 3 łyżkafish sauce
- 3 łyżkalime juice, freshly squeezed
- 1 łyżkasugar
- 3 ząbekgarlic, finely chopped
- 2 szt.bird's eye chili, thinly sliced
- 2 łyżkacilantro, chopped
Sprzęt
large pot · colander · whisk · small bowl
Sposób przygotowania
Krok po kroku
- 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.
Około 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.
Około 2 min
Wskazówka kucharza: Adjust the amount of chili to your preferred spice level.
- 3
Bring a large pot of water to a rolling boil.
Około 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.
Około 2 min
Wskazówka kucharza: Do not overcook, or the cockles will become tough.
- 5
Quickly drain the cockles using a colander.
Około 1 min
- 6
Serve the blanched cockles immediately with the prepared dipping sauce on the side.
Około 1 min
Wskazówka kucharza: You can provide small forks or picks for easy eating.
Przechowuj prawidłowo
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.