Spicy Cockles (sambal Kerang)
Spicy Cockles (Sambal Kerang) is a popular Malay dish known for its bold flavors and spicy kick. This dish is perfect for seafood lovers who enjoy a bit of heat in their meals.
Ingredients
- 500g cockles, cleaned
- 5 shallots, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sambal belacan (shrimp paste chili paste)
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons cooking oil
Instructions
- In a pan, heat the cooking oil over medium heat.
- Add the shallots and garlic, and sauté until fragrant.
- Add the sambal belacan, tamarind paste, sugar, and salt. Stir well to combine.
- Add the cockles to the pan and stir-fry for 5-7 minutes until cooked through.
- Once the cockles are cooked, remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 12g
- Protein
- 18g
- Fat
- 15g
Supplies
Frying pan Spatula
Tools
Cutting board Knife
Serving suggestions
Serve the Spicy Cockles with steamed white rice and a side of fresh cucumber slices.
Tips & tricks
Be sure to clean the cockles thoroughly before cooking to remove any sand or debris.
Cost
$15