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Blood Cockles in Sweet and Sour Tamarind Sauce
Rate this recipeThese blood cockles are best eaten hot.
Tossed in a tamarind sauce that's both sweet and tangy, they're bound to tempt a hungry stomach late at night at home.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
30 minutes
Servings
3
Level
Easy
Ingredients
Blood cockles
400 g
Tamarind pulp
2 tablespoon
Palm sugar
1 tablespoon
Minced garlic
2 tablespoon
Sa te chilli paste
1 tablespoon
Vietnamese coriander
50 g
Implementation Steps
01
- Wash the blood cockles several times in clean water.
- Mix the tamarind pulp with water and palm sugar (you can add more sugar later if it isn't sweet enough), then remove the seeds.
- Mix the tamarind pulp with water and palm sugar (you can add more sugar later if it isn't sweet enough), then remove the seeds.
02
- Heat cooking oil in a pan, fry the chilli and garlic until fragrant, then add the cockles and toss well.
- Pour in the tamarind mixture.
- Keep tossing the cockles for a few minutes until the tamarind sauce thickens.
- Try prising a shell open with chopsticks: if it opens easily, the cockles are cooked.
- Pour in the tamarind mixture.
- Keep tossing the cockles for a few minutes until the tamarind sauce thickens.
- Try prising a shell open with chopsticks: if it opens easily, the cockles are cooked.
03
- Adjust the seasoning one last time.
- Serve with Vietnamese coriander, and if you like, a dip of salt, pepper and lime is delicious too.
- Serve with Vietnamese coriander, and if you like, a dip of salt, pepper and lime is delicious too.
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