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Fried Dried Kam Heong Cockles
Ingredients -A-Main 500 grams cockles 3-4 tablespoon cooking oil 1 sliced red fresh chili estimate 120 gram soak dried prawns water Sufficient Corn flour solution ( 2 tablespoons of corn flour + 4 tablespoon water ) Ingredient - B-Seasoning 2 tablespoons of oyster sauce 3 tablespoon chili sauce 1 teaspoon dark soy sauce 1 tablespoon of sugar 1/2 teaspoon of salt a few dashes of white pepper. Ingredient C to saute 5 pieces of chopped shallots 3 chopped garlic 3 stalks of lemongrass - use only the white stem 2 stalk thinly lemongrass - use upper portion only the white stem 2 tablespoon soak and chopped dried shrimp 3-4 stalk of curry leaves 2 tablespoon of meat curry powder paste 1 teaspoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon chili sauce Cleaning Cockles. Rinse cockles several times, then soak for at least 30 minutes a basin of clean water with 1 tablespoon of salt. (This is to remove any sand and grit.) Halves the cockle, wash away muds using slow running water. Once it is clean drain cockle and and set aside. Direction Heat up a wok and add in cooking oil. Saute ingredients C-to saute. Stir fry until fragrant. Stir fry to simmer until lightly dryer. Add in cockles and combine well for 3-4 minutes. Finally add in a few tablespoon of corn flour solution for thickening. Dish up to serve