Cockles taste great and can be cooked in a variety of ways to entice the palate. A splash of Shao Hsing wine pull out it’s umami flavors.
- chopped garlic
- sliced shallots
- Shao Hsing Hua Tiew wine
- bird’s eye chillies (diced)
- long beans (diced)
- diced tomato
- stalks spring onion (diced)
- red chilli (seeded and sliced)
- sugar or to taste
- ground black pepper
- fish sauce
- Put cockles in a basin of water with 1/2 teaspoon salt. Soak for 1 hour until all grit and dirt is removed.
- Blanch cockles in boiling water for 2-3 minutes or until cockles are just semi-cooked. Dish out into a basin of iced water.
- Remove and strain the excess water.
- Heat 2 tablespoons oil and 1 tablespoon sesame oil in a wok till hot. Saute garlic and shallots till fragrant. Stir in Shao Hsing Hua Tiew wine and allow to sizzle briskly. Add bird’s eye chillies. Dish out into a bowl and toss in long beans, tomato, spring onion and red chilli to mix.
- Prise open the cockles with the half shell taken off. Arrange the cockles with the shells on a serving plate. Spoon the fragrant wine sauce ingredients over and serve at once.