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    • Cockles in Ginger Sauce

    Mark Sharron
    Easy
    15 minutes
    01-Feb
    Cockles in Ginger Sauce is an easy and delicious dish that is sure to please any seafood lover. This dish is made with fresh cockles, garlic, ginger, and other flavorful ingredients. The combination of these ingredients creates a unique and tasty sauce that can be served over rice or noodles. The dish is easy to prepare and requires minimal effort. It is a great choice for a quick and tasty meal.   
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    Ingredients

    • 2 tablespoons vegetable oil
    • 1/4 teaspoon salt
    • 2 cloves garlic, minced
    • 1 tablespoon grated fresh ginger
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon sugar
    • 2 tablespoons dry sherry
    • 2 tablespoons soy sauce
    • 1/2 pound fresh cockles, cleaned
    • 2 tablespoons chopped fresh cilantro

    Method

    • Step-by-Step Method for Cockles in Ginger Sauce
    • Inspect and rinse fresh cockles thoroughly under cold running water to remove any sand or grit
    • In a small bowl, mix together soy sauce, dry sherry, white pepper, and sugar, then set aside as your seasoning sauce
    • Peel and mince the garlic cloves
    • Grate fresh ginger to yield 1 tablespoon
    • Heat vegetable oil in a large wok or skillet over medium-high heat
    • Add minced garlic to the heated oil and sauté for about 30 seconds until fragrant
    • Add grated ginger and continue to stir for another 30 seconds to release aroma
    • Place the cleaned cockles into the wok or skillet in a single even layer
    • Pour the pre-mixed seasoning sauce over the cockles
    • Sprinkle salt evenly over the cockles
    • Cover the wok or skillet with a lid and cook for 2 to 3 minutes, or until cockles fully open (discard any that remain closed)
    • Remove the wok or skillet from heat as soon as most cockles have opened to avoid overcooking
    • Using a slotted spoon, transfer cockles to serving plates, pouring ginger sauce over the top
    • Garnish with chopped fresh cilantro just before serving
    • Optionally serve with steamed jasmine rice or crusty bread to soak up the sauce
    • Present the dish in a shallow bowl or platter for easy access to shells and sauce