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.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Medium
Allergen information: may contain fish, molluscs, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gcockle, cleaned
dipping sauce
- 1 cupwater
- 3 tbspfish sauce
- 3 tbsplime juice, freshly squeezed
- 1 tbspsugar
- 3 clovegarlic, finely chopped
- 2 pcsbird's eye chili, thinly sliced
- 2 tbspcilantro, chopped
Equipment
large pot · colander · whisk · small bowl
The method
Step by step
- 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.
About 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.
About 2 min
Cook’s note: Adjust the amount of chili to your preferred spice level.
- 3
Bring a large pot of water to a rolling boil.
About 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.
About 2 min
Cook’s note: Do not overcook, or the cockles will become tough.
- 5
Quickly drain the cockles using a colander.
About 1 min
- 6
Serve the blanched cockles immediately with the prepared dipping sauce on the side.
About 1 min
Cook’s note: You can provide small forks or picks for easy eating.
Keep it good
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.
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