• Prep Time 60 minutes
  • Cook Time 5 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

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.

Recipe Ingredient

  • cockles
  • salt
  • 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)
  • Seasoning:
  • sugar or to taste
  • pepper
  • ground black pepper
  • fish sauce


  1. Put cockles in a basin of water with 1/2 teaspoon salt. Soak for 1 hour until all grit and dirt is removed.
  2. Blanch cockles in boiling water for 2-3 minutes or until cockles are just semi-cooked. Dish out into a basin of iced water.
  3. Remove and strain the excess water.
  4. 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.
  5. 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.

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