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.
Оригинальный рецепт от Forkin
- Общее время
- 20 мин
- Порции
- 2
- Сложность
- Средне
Информация об аллергенах: может содержать рыба, моллюски и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Ингредиенты
- 500 gcockle, cleaned
dipping sauce
- 1 стаканwater
- 3 ст. л.fish sauce
- 3 ст. л.lime juice, freshly squeezed
- 1 ст. л.sugar
- 3 зубчикgarlic, finely chopped
- 2 шт.bird's eye chili, thinly sliced
- 2 ст. л.cilantro, chopped
Инвентарь
large pot · colander · whisk · small bowl
Приготовление
Шаг за шагом
- 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.
Около 2 мин
- 2
Add the finely chopped garlic, thinly sliced bird's eye chilies, and chopped cilantro to the sauce mixture. Stir well and set aside.
Около 2 мин
Совет повара: Adjust the amount of chili to your preferred spice level.
- 3
Bring a large pot of water to a rolling boil.
Около 5 мин
- 4
Add the cleaned cockles to the boiling water. Cook for 1-2 minutes, stirring occasionally, until the cockle shells just begin to open.
Около 2 мин
Совет повара: Do not overcook, or the cockles will become tough.
- 5
Quickly drain the cockles using a colander.
Около 1 мин
- 6
Serve the blanched cockles immediately with the prepared dipping sauce on the side.
Около 1 мин
Совет повара: You can provide small forks or picks for easy eating.
Правильное хранение
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.