Cockles can be cooked using any shrimp or cuttlefish sambal as a base. This unusual Indonesian recipe utilizes cockles and krill.
Ingredients: (Serves: 4)
- 500 g/1 lb 5½ oz cockles
- 50 g/1¾ oz krill (gerago) or whitebait
- 5 shallots, peeled and coarsely chopped
- 2 red chillies, finely sliced
- 1 stalk curry leaves, leaves plucked
- 1 stalk lemon grass, bruised and sliced
- 250 g/9 oz raw papaya, peeled, seeded and shredded, or cut into chunks
- 1½ teaspoons salt
Method:
Start preparations 3-4 hours ahead.
Scrub cockles in their shells until clean. Place in a bucket of lightly salted water and leave in a dark place for 3-4 hours for cockles to expel sand. Wash thoroughly once more.
Bring 450 ml (15 fl oz) water to the boil in a pan. Add krill or whitebait, cockles in shells, shallots, chillies, curry leaves, lemon grass and papaya. Cook for 5 minutes or until cockles open. Sprinkle in salt.
Serve cockles in a dish accompanied with bottled chilli-vinegar sauce, sambal belacan or chilli-garlic sauce.
Summary
Recipe Name
Cockle Sambal Recipe
Published On
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