Cockles in Spicy Sauce ( Pad Pat Hoy Shell )


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

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

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