Steamed Cockles with Garlic
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Steamed Cockles with Garlic Recipe
You can enjoy this dish as a cold appetizer dish: cook this in advanced and refrigerate the cooked plate of cockles until ready to serve.
- 400g cockles (aka blood cockles, “see hum“)
- boiling water
- chopped spring onions
(A) Garlic Mixture (mix well in a small bowl)
- 2 tbsp chopped garlic
- a dash of white pepper powder
- 1/2 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- 1 chilli padi sliced thinly; most seeds removed; to taste
- A heat-proof saucepan or container with lid (I use a microwave rice cooker)
- hard bristles kitchen brush
- Wash cockles by scrubbing them with a hard bristles brush, drain and place them inside a heat-proof container or saucepan. Pour boiling water until enough to cover the cockles. Cover with lid. After 2 minutes, carefully drain the hot water.
- Open the shells, leaving each cockle on half shell. Dip each half-shelled cockle in a bowl of cold water to shake off any excess dirt or sand.
- Arrange half-shelled cockles one layer on a steaming plate. Spoon the garlic mixture (A) over the top of the cockles.
- Prepare steamer. When water in the steamer is boiling, place the plate of cockles in the steamer and steam at high heat, covered, for 3 minutes. Garnish with chopped spring onions.