Sweet and Spicy Blood Cockles Satay
Ingredients
300 grams blood cockles
2 salam (indonesian bay)leaves
2 lemongrass (white parts only),crushed
3 lime leaves, midribs removed
1½ tablespoons sweet soy sauce
¾ teaspoon salt
½ teaspoon brown palm sugar
400 ml coconut water
17 bamboo skewers
2 tablespoons cooking oilfor sautéing
ground spices blend:
6 cloves shallot
2 cloves garlic
5 red bird’s eye chili peppers
1 curly red chili pepper
1 cm ginger
1 cm turmeric,toasted
Cooking Steps
1. Saute ground spices blend, salam leaves, lemongrass, and lime leaves until fragrant. Add in blood cockles. Stir it well. Add in sweet soy sauce, salt, and brown sugar. Stir well.
2. Add in coconut water. Cook over low heat until the cockles are well done while the sauce is reduced and infused to the cockles. Remove it from heat.
3. Skewer the blood cockles.
4. Sweet and Spicy Blood Cockle Satay is ready to serve. (yields 17 satay)