stir-fried cockle with pineapples Recipe
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- 2 tbsp peanut oil
- handful curry leaves
- 2-3 tbsp chilli paste
- 180g-200g de-shelled cockles, marinated with the juice of one lime right before cooking
- 150g pineapples pieces
- salt, pepper and sugar to taste
- 1 shot (30ml) rice wine
- 1 large onion, sliced
- handful coriander, chopped
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How to make stir-fried cockle with pineapples
heat the oil in a skillet or wok and fry the curry leaves until fragrant and crunchy. add the chilli paste and saute on high heat until fragrant (be careful, it spatters. if it doesn't, your wok ain't hot enough). now throw in your cockles and pineapples. stir-fry for 2 minutes on high heat, season to taste and deglaze the wok with the wine. cook for a further half minute, stir in the onion and coriander and remove from heat. plate the cockles and sprinkle on some extra coriander for garnish, and flavour of course. serve with white rice.
*i used blood cockles in this recipe, only RM2.50 for 180g of pre-shelled cockles, aka "si ham" in cantonese.