How to Cook "Putien" Drunken Cockles

Ingredients

• 400 grams cockles
• 2 red chillies, de-seeded and finely chopped
• 3 tablespoons minced garlic
• 1 1/2 tablespoons cooking oil
• 1 1/2 tablespoons Shaoxing wine
• 3/4 tablespoons light soy sauce
• 1 to 2 pinches sugar
• salt to taste
• some chopped spring onions 
  

Instructions

Preparation for the Sauce

1. Heat up a pan and add in the cooking oil. 
2. Add in the garlic and chilli. Stir fry it till fragrant but not burnt. 
   
   
   
3. Turn off the fire. Add in the Chinese wine, light soy sauce and sugar. 

   

   

   

   
   
4. If necessary, add some salt for taste.
5. Stir and cook well and set aside to cool. 

   

   

Preparation for the Cockles

1. Scrub the cockles clean by using a toothbrush or any type of brush with firm bristles. 
2. Next, soak the scrubbed cockles in some salted water to let it "spit" sand. 
3. Soak them for an hour in a cool place.
4. When ready, boil a pot of water enough to cover the cockles. 
5. Turn off the heat once the water is boiling. 
6. Add in all the cockles and cook for 5 minutes. 

   

   
   
7. Drain them and place them in cool water for a couple of seconds. 
8. Remove half the shells and any mud that may be inside the cockles.
9. Put the half-shelled cockles on the dish. 

   

   
   
10. Pour the sauce over all the cockles evenly or dish the sauce on the cockles one at a time. 
11. Sprinkle the chopped spring onions on top. 
12. Chill in the fridge for an hour before serving.