Cockles with garlic, chili and ginger

I spotted this recipe on FotoosVanRobin's photostream.

Robin has very kindly given Cookipedia permission to reproduce the recipe here.

Cockles with garlic, chili and ginger

Servings:	Serves 2
Calories per serving:	95
Ready in:	40 minutes
Prep. time:	30 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	31st October 2012

Best recipe review Oriental flavours 4/5 I don't usually associate garlic and ginger with cockles. Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Cockles, enough for 2 people (ask you fishmonger for advice)
• 1 tablespoon coconut cream or a shaving from a block of coconut, reconstituted in a little hot water

Paste

• 4 red chillies, de-seeded or to taste
• ½ red onion, peeled and chopped
• 5 cm of ginger root, peeled and chopped
• 8 Cloves of garlic, peeled and chopped
• 1 teaspoon sugar
• 1 tablespoon chopped dried shrimps (soaked in boiling water for 30 minutes)

Garnish

• 1 spring onion, chopped on the diagonal
• Dash of light soy sauce

Method

1. Add the paste items ot a mortar and pestle or a food processor and blend to a paste
2. Stir fry the paste in a wok for a minute or so, just to take the 'edge off'
3. Stir in the coconut cream
4. Drop the cockles into boiling water for just a minute and drain. Discard any that have not opened
5. Add the cockles to the paste in the wok, add a dash of soy sauce and the spring onions, mix well and serve immediately

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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