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.

Spicy Cockles (sambal Kerang)

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

  1. In a pan, heat the cooking oil over medium heat.
  2. Add the shallots and garlic, and sauté until fragrant.
  3. Add the sambal belacan, tamarind paste, sugar, and salt. Stir well to combine.
  4. Add the cockles to the pan and stir-fry for 5-7 minutes until cooked through.
  5. 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