Cockle Scald in boil water with seafood sauce (Hoi Kleng Luak)

For "Cockle Fan"  The days before I go to wet market and see fresh cockle.  In fact I like Cockle BBQ because more than the aroma of burnt.  But now no BBQ stove I should Scald Cockle in boil water instead of BBQ.  Scald cockle in boil water for 2 minutes. (safety for eat)   The cockle sweet blood-must be reduced.

  • 1 kg. cockle medium size
INGREDIENTS for Seafood Sauce
  • 5-6 chilies, crushed
  • 3 cloves garlic, crushed
  • 2 tbsp fish sauce
  • 2-3 tbsp lime juice
  • 1 tsp sugar palm
  • Put fresh cockle in cold water for a few hours for cockle open mouth and to spit out shell dust.
  • Boiling water to boil.
  • Then put clean cockle into the boiling water for 2 minutes (for safety must boil minimum 2 minutes)
  • When it pop off the cockle, into the cold water.
  • Then the cockle to put in colander cockle is cooked lamb and easy fit with sweet blood.

Seafood Sauce preparation:
Mixed all the ingredients and toss gently.  And taste should be spicy, sour, salt and a little taste by sugar palm…