Ingredients
- 350 grams cockles
- 1 red chilli, de-seeded and chopped finely
- 2 tablespoons minced garlic
- 1/2 tablespoon cooking oil
- 1/2 tablespoon Chinese cooking wine
- 1/2 tablespoon light soy sauce
- chicken powder / salt to taste
Instructions
- Prepare the garlic by heating up oil in the pan. Add in chilli and garlic. Stir fry it t ill fragrant but not browned.
- Add in chinese cooking wine, light soy sauce and salt. Add in a pinch of sugar too.
- Stir to coat well together.
- Let the seasoned garlic to cool.
- Now, scrub the cockles clean with a toothbrush.
- Soak clams in salted water to let "spit" out sand.
- Boil a pot of water enough to cover the cockles.
- When the water is boiling, turn off fire and throw in all the cockles.
- Drain them out in 3 seconds.
- Place them in cool water and drain to cool it.
- Remove half the shells and any dirt that may be still intact.
- Place some seasoned garlic on each cockle and place them on a dish.
- Chill it in the fridge for at least 30 minutes. For best results, you can steam it for about 5 to 8 minutes.
