Spicy Cockles
Ingredients
- 700 g fresh cockles (you can replace with other types of clams)
- 6 small onions coarsely chopped
- 4 cloves garlic coarsely chopped
- 2 red chillies seeded and sliced
- 2 bird’s eye chilies (chili padi) seeded and sliced
- 1 inch ginger sliced
- 1 stalk lemongrass coarsely chopped
- 1 stalk coriander leaf chopped
- 1 tsp salt
- 1 tbsp cooking oil
Instructions
- Soak the cockles in salt water for 30 minutes. This is to remove the mud from the cockles. Rinse repeatedly with clean water until all mud is removed.
- Blend the onion, garlic, lemongrass and chillies into a paste.
- Heat the cooking oil in a wok/ pan over medium heat.
- Pour in the chili paste and let it simmer on medium heat, stirring occasionally, till fragrant.
- Add in the cockles and stir to make sure the cockles are coated in the paste.
- Add in coriander leaf and stir well for 2 minutes.
- Remove and best served hot.