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Delicious Garlic Stir-Fried Blood Cockles
Rate this recipeThis dish is simple, but the key is choosing fresh blood cockles. Pick medium-sized cockles that are all a similar size, tightly closed and heavy in the hand!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
3
Time
30 minutes
Servings
3
Level
Easy
Ingredients
Blood cockles
1 kg
Garlic
3 bulb
Vietnamese coriander
50 g
Implementation Steps
01
- Finely mince the garlic.
- Heat a pan with oil. When it's hot, fry the garlic until fragrant, then add the cockles and toss well. Season to taste with a little seasoning powder, salt, sugar and pepper.
- Heat a pan with oil. When it's hot, fry the garlic until fragrant, then add the cockles and toss well. Season to taste with a little seasoning powder, salt, sugar and pepper.
02
- After about 5 minutes, when the cockles have opened slightly, they're done.
- They're best dipped in salt, pepper and lime, and with a little Vietnamese coriander on the side they're perfect for a weekend evening.
- They're best dipped in salt, pepper and lime, and with a little Vietnamese coriander on the side they're perfect for a weekend evening.
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