Subscribe      List an Event or Business      Invite a Writer      Write for WN      Writers      Other Locations

3 Ways of Cooking Cockles

Home > Everywhere > Recipes
by YY (subscribe)
Hello there, I'm living in Adelaide and have a passion for food and love travelling. Trace my foot steps to see what I'm up to.
Published January 11th 2013
Instead of the boring way of blanching cockles and eating it fresh, here are three other yummy ways of preparing cockles following from my previous post on WeekendNotes.

Garlic Gingered Cockles
Ingredients:
1kg of cockles
5-6 garlic cloves (sliced thinly)
1 piece of ginger (thumb sized)
3 tablespoons of cooking oil
1 cap of Chinese shaoxin wine
1 teaspoon of sugar
A bit of salt (add less if the sauce is salty)
2 stalks of spring onions (cut into 2cm long; for garnishing)

Methods:
1. Heat cooking oil in a wok, add garlic and ginger.
2. Fry until the garlic and ginger start to turn golden brown, add in the cockles.
3. Keep tossing and add in the wine.
4. Simmer for 1-2 minutes to allow the shells to open.
5. Add sugar and salt to taste.
6. When it is almost done, add in the spring onions.

Cockles with Black Bean Paste and Chillies
Ingredients:
1kg of cockles
2-3 cloves of garlic (chopped finely)
1 shallot (sliced thinly)
1 tablespoon of black bean paste
A handful of dried shrimps (chopped finely)
1 tablespoon of prawn paste (or known as "belacan")
50ml of water
2 chillies (deseed if you dislike the spiciness)
3 tablespoons of cooking oil
1 teaspoon of sugar

Methods:
1. Heat cooking oil in a wok, fry garlic, shrimps, shallots and prawn paste until it turns golden brown and fragrant.
2. Add in the chillies and cockles (make sure the wok is really hot).
3. Keep tossing and add in the black bean paste (mixed with 50ml of water).
4. Simmer for 1-2 minutes to allow the shells to open.
5. Add sugar to taste.

Cockles with Tamarind Paste and Chillies
Ingredients:
1kg of cockles
5 tablespoons of tamarind paste (equivalent to a small bowl)
2 chillies (deseed if you dislike the spiciness)
2-3 shallots (sliced thinly)
1 teaspoon of salt
5 tablespoons of sugar
3 tablespoons of cooking oil

Methods:
1. Heat cooking oil in a wok, fry the shallots and chillies until golden brown and fragrant.
2. Add in the cockles.
3. Keep tossing and add in the tamarind paste.
4. Simmer for 1-2 minutes to allow the shells to open.
5. Add sugar and salt to taste.
6. Continue cooking until the sauce starts to caramelise/ thicken.
7. Serve.

Enjoy!
Help us improve  Click here if you liked this article  10
Share: email  facebook  twitter
When: Anytime
Where: At home
Categories
Your Comment
Articles from other cities
Popular Articles
Categories
Lists
Questions