Cockle Scald in boil water with seafood sauce (Hoi Kleng Luak)

For "Cockle Fan"  The days before I go to wet market and see fresh cockle.  In fact I like Cockle BBQ because more than the aroma of burnt.  But now no BBQ stove I should Scald Cockle in boil water instead of BBQ.  Scald cockle in boil water for 2 minutes. (safety for eat)   The cockle sweet blood-must be reduced.

  • 1 kg. cockle medium size
INGREDIENTS for Seafood Sauce
  • 5-6 chilies, crushed
  • 3 cloves garlic, crushed
  • 2 tbsp fish sauce
  • 2-3 tbsp lime juice
  • 1 tsp sugar palm
  • Put fresh cockle in cold water for a few hours for cockle open mouth and to spit out shell dust.
  • Boiling water to boil.
  • Then put clean cockle into the boiling water for 2 minutes (for safety must boil minimum 2 minutes)
  • When it pop off the cockle, into the cold water.
  • Then the cockle to put in colander cockle is cooked lamb and easy fit with sweet blood.

Seafood Sauce preparation:
Mixed all the ingredients and toss gently.  And taste should be spicy, sour, salt and a little taste by sugar palm…


More cockles? You're tempting me!
dede said…
Great blog! great recipe i love this blog
Sweetiepie said…
love it love it!it's been along time i didn't eat cockles.Those cockles so fresh :)
banana blossom said…
Hi Tan,
This is one of my favorite foods. I ate cockles prepared this way often when I lived in Malaysia. Can't find cockles here where I live though. Thank you so much for posting this dish.
Sapuche said…
How interesting! I don't usually eat cockles, but these sound great, especially with all those red chilies and the lime juice, fish sauce, and garlic. I love the dark orange color they turned, too!
xin said…
i love cockle! esp good to go with lime, chili padi n soy sauce. yum!