Curry Cockles

Name: Curry Cockles
Total time: 20 min
Yield: 2 servings
Cuisine: malay
Ingredients: 500 g Cockles; 2 piece Small shallots; 1 clove Garlic; 1 stalk Lemongrass; 1 piece Small chili; 1 sprig Curry leaves; 1 tbsp Cooking oil; 1 tbsp Butter; 1 tbsp Seafood curry powder; 2 tbsp Water; 1 tsp Oyster sauce; 1 tsp White sugar; 1 tsp Light soy sauce

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.

20 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

224

Calories

19g

Protein

Carbs

14g

Fat

Scale recipe

2 servings

Original recipe

Ingredients13 items

Produce

🧅Small shallots2 piece

🧄Garlic1 clove

🌿Lemongrass1 stalk

🌶️Small chili1 piece

🍃Curry leaves1 sprig

Seafood

🦪Cockles500 g

Dairy

🧈Butter1 tbsp

Pantry

🌻Cooking oil1 tbsp

💧Water2 tbsp

🍶Oyster sauce1 tsp

🍚White sugar1 tsp

🧂Light soy sauce1 tsp

Spices

🍛Seafood curry powder1 tbsp

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.
0:10 timer
4
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.
0:05 timer

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