Appon's Thai Food Recipes

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Cockles in Spicy Sauce ( Pad Pat Hoy Shell )

cockles-chilli-sauce.jpg

We have a lot of coastline in Thailand and a lot of fishermen. Cockles and other seafood are very fresh and widely available. This is a shell fish ('hoy' in Thai) in spicy Thai sauce recipe. Although we used cockles here, other small shell fish are also excellent for this recipe. When cooking shell fish, it's important to soak them in water for 30 minutes or more to clean them. If the cockle is alive, it will continue to 'feed', cleaning itself through with the clean water.

Ingredients for 2 People
200 gms Cockles
4 Red Chillies
2 Garlic Cloves
1 Spring Onion
5 Basil Leaves
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
1/2 Teaspoon White Pepper
1 Tablespoon Water
3 Tablespoons Oil

Preparation
1. Soak the shells in water for 30 minutes.
2. Put the oil into frying pan, chop the chillies, and garlic, and fry for a few seconds to bring out the flavour.
3. Add the shell fish, soy sauce, oyster sauce, fish sauce, sugar, white pepper, and water, stir fry it for 1 minutes.
4. Chop the spring onion and basil and add at the end of cooking.

Serve With
Thai Fragrant Rice

Comments (2)

Austin:

Aren't cockles hoy khraeng?

Austin

[Appon]
Yes cockles are hoy khraeng, although this recipe works with all similar small shell fish.

tigerfish:

I can try your recipe for cooking my clams next time. And I just found your blog. Looks like I can learn some Thai language here as well.

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This page contains a single entry from the blog posted on December 22, 2006 12:18 PM.

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