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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Enjoy a delicious new stir-fried dish with your family featuring blood cockles. Today, Tastetutorial.com will reveal to you the way to make the extremely attractive blood cockles with tamarind sauce, which will explode the taste buds for your whole family. Let’s Go to the kitchen!
Ingredients for Blood Cockles with Tamarind Sauce For 4 people
Blood cockles 1 kg Tamarind juice 300 ml Shallots 2 bulbs Garlic 2 bulbs Chili powder 1 tablespoon Bird’s eye chili 5 fruits Coriander 50 gr Chili sauce 2 tablespoons Cooking oil 1 tablespoon Common spices a little (sugar/ salt/ seasoning)
How to choose fresh and delicious blood cockles
- To choose good blood cockles, you should select ones that are medium-sized, not too big and not too small. Small ones will shrink when cooked, while larger ones tend to be tough.
- If you want to choose fresh cockles, pay attention to selecting those that are slightly open, as they are still alive.
- For those cockles that are closed, try smelling them; if they have a foul odor, they are dead and should not be purchased.
How to prepare Blood Cockles with Tamarind Sauce
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Prepare the ingredients
Soak the blood cockles in a diluted salt water solution for about 30 minutes. Then rinse them clean, using a loofah sponge to scrub the outer shell. Rinse again with several water changes and let them drain.
Remove the stems from the bird’s eye chili, cut off the roots of the cilantro, wash everything thoroughly, and then chop them finely.
Peel the outer skin of the shallots and garlic, wash them clean, and slice them thinly (or chop them finely as desired).
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Boil the blood cockles
Prepare a pot of boiling water, add 1 spoon of salt into the pot, then add the prepared blood cockles and boil for about 4 minutes before taking them out and placing them in a bowl of cold water to cool down.
Then take the cockles out and let them drain. When the cockles are still warm, remove 1/2 of the shell, keeping the meat on the remaining half shell.
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Make tamarind sauce
Prepare a pan, add 1 tablespoon of cooking oil to the pan, when the oil is hot, add the sliced shallots and garlic and fry until fragrant.
When you smell the aroma, add the tamarind juice, season with 2 tablespoons of sugar, 1 teaspoon of seasoning powder, and 2 tablespoons of chili sauce.
Stir well over medium heat, adding the finely chopped bird’s eye chili. Adjust the seasoning to your taste!
Continue to let the sauce cook on the stove until thickened to your liking, then turn off the heat.
Let this sauce stabilize for 5 minutes, then add 1 tablespoon of chili powder and stir well.
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Completion
Place the boiled blood cockles on a plate, add the cilantro on top, and drizzle the tamarind sauce over it to finish.
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Final Product
Blood clams with tamarind sauce have a fresh chewy texture, juicy, with a sour and spicy sauce that wonderfully stimulates the taste buds. This dish makes a great appetizer for gatherings to enjoy with friends.
Finally, we have completed the irresistible blood clams with tamarind sauce dish for the whole family. Wish you success and have a delicious meal with your family!
*Image and recipe source shared from Facebook: Linh Nguyễn
