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.
O rețetă originală de Forkin
- Durată totală
- 20 min.
- Porții
- 2
- Dificultate
- Medie
Informații despre alergeni: poate conține pește, moluște și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 500 gcockle, cleaned
dipping sauce
- 1 canăwater
- 3 lingurăfish sauce
- 3 lingurălime juice, freshly squeezed
- 1 lingurăsugar
- 3 cățelgarlic, finely chopped
- 2 buc.bird's eye chili, thinly sliced
- 2 lingurăcilantro, chopped
Ustensile
large pot · colander · whisk · small bowl
Mod de preparare
Pas cu 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.
Aproximativ 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.
Aproximativ 2 min.
Nota bucătarului: Adjust the amount of chili to your preferred spice level.
- 3
Bring a large pot of water to a rolling boil.
Aproximativ 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.
Aproximativ 2 min.
Nota bucătarului: Do not overcook, or the cockles will become tough.
- 5
Quickly drain the cockles using a colander.
Aproximativ 1 min.
- 6
Serve the blanched cockles immediately with the prepared dipping sauce on the side.
Aproximativ 1 min.
Nota bucătarului: You can provide small forks or picks for easy eating.
Păstrează gustul bun
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.