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Blood Cockle Salad
Rate this recipeAn easy dish to make and eat, perfect for any occasion, morning, noon or night :) Its bright colors whet the appetite, and it doesn't take long to make.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Blood cockles
500 g
Shallots
3 piece
Garlic
3 clove
Chilies
3 piece
Lemongrass
3 stalk
Kaffir lime leaves
5 leaf
Carrots
1 piece
Implementation Steps
01
First, prepare the cockles. Choose cockles with cleaned shells to save prep time. Soak them in lightly salted water with a few crushed chilies so they spit out dirt and sand. After about 15 minutes they'll be clean; then rinse them again with water.
02
Drain the cockles in a basket. Put them in a pot, cover tightly and heat so they cook in the steam. They're done when they open slightly. Don't cook them for more than 3 minutes.
03
Next, prepare the vegetables. Peel, wash and julienne the carrots, and julienne the green chilies too. Peel and thinly slice the onion and shallots; wash the lemongrass and slice it thinly along with the kumquats. Wash the lime leaves, drain and shred thinly. Halve the tomatoes, cut the limes into small pieces and rinse. That's the vegetable prep done.
04
Make the salad dressing: first pound the chilies and garlic in a mortar. Then add sugar and pound until it dissolves, add tamarind juice and fish sauce, and stir until well combined.
05
Pour the dressing over the cockles and vegetables and toss everything well.
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Blood Cockle Salad