Curry Cockles
A simple yet flavorful recipe for stir-fried cockles with a seafood curry paste, enhanced with aromatics like shallots, garlic, lemongrass, chili, and curry leaves. The key is to blanch the cockles for just the right amount of time to maintain their tender texture and fresh taste.
Nutrition· per serving · estimated
Ingredients13 items
Instructions
- 1
Rinse the cockles under running water, then use a brush to scrub off any mud and sand from their shells. Repeat until clean.
- 2
Bring a pot of water to a rolling boil. Prepare a separate bowl of cold water (or ice water) nearby.
- 3
Add the cleaned cockles to the boiling water. Count to 10 seconds, then immediately remove them with a strainer.
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Transfer the blanched cockles into the bowl of cold water to stop the cooking process and cool them rapidly.
- 5
Open the cockles and discard one half of the shell, keeping the meat attached to the other half. Discard any cockles that have a foul smell.
- 6
Slice the small shallots into thin strips. Mince the garlic. Slice the lemongrass into thin strips. Mince the small chili. Remove curry leaves from the stem.
- 7
In a small bowl, combine the seafood curry powder with water to form a paste.
- 8
Heat a wok over high heat. Add cooking oil and butter.
- 9
Once the butter has melted and the oil is hot, add the sliced shallots, minced garlic, sliced lemongrass, minced chili, and curry leaves to the wok. Stir-fry until fragrant.
- 10
Add the prepared curry paste to the wok. Rinse the curry paste bowl with a little water and add that to the wok as well. Add oyster sauce, white sugar, and light soy sauce. Stir-fry until fragrant and the sauce thickens slightly.
- 11
Add the peeled cockles to the wok. Stir-fry for 5 quick stirs to coat them evenly with the sauce. Transfer to a serving plate and enjoy.
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