Blanched Cockles with Garlic

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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
  1. Prepare the garlic by heating up oil in the pan. Add in chilli and garlic. Stir fry it t ill fragrant but not browned.

  2. Add in chinese cooking wine, light soy sauce and salt. Add in a pinch of sugar too. 

  3. Stir to coat well together.
  4. Let the seasoned garlic to cool. 

  5. Now, scrub the cockles clean with a toothbrush.
  6. Soak clams in salted water to let "spit" out sand.
  7. Boil a pot of water enough to cover the cockles.
  8. When the water is boiling, turn off fire and throw in all the cockles.
  9. Drain them out in 3 seconds.
  10. Place them in cool water and drain to cool it.
  11. Remove half the shells and any dirt that may be still intact. 
  12. Place some seasoned garlic on each cockle and place them on a dish. 


  13. Chill it in the fridge for at least 30 minutes. For best results, you can steam it for about 5 to 8 minutes. 




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