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.
Izvirni recept avtorja Forkin
- Skupni čas
- 20 min
- Porcije
- 2
- Zahtevnost
- Srednje
Informacije o alergenih: lahko vsebuje ribe, mehkužci in soja. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 500 gcockle, cleaned
dipping sauce
- 1 skodelicawater
- 3 žlicafish sauce
- 3 žlicalime juice, freshly squeezed
- 1 žlicasugar
- 3 strokgarlic, finely chopped
- 2 kosbird's eye chili, thinly sliced
- 2 žlicacilantro, chopped
Oprema
large pot · colander · whisk · small bowl
Postopek
Korak za korakom
- 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.
Približno 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.
Približno 2 min
Kuharjeva opomba: Adjust the amount of chili to your preferred spice level.
- 3
Bring a large pot of water to a rolling boil.
Približno 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.
Približno 2 min
Kuharjeva opomba: Do not overcook, or the cockles will become tough.
- 5
Quickly drain the cockles using a colander.
Približno 1 min
- 6
Serve the blanched cockles immediately with the prepared dipping sauce on the side.
Približno 1 min
Kuharjeva opomba: You can provide small forks or picks for easy eating.
Pravilno shranjevanje
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.