Dive into the vibrant flavors of Thailand with this Spicy Cockle Salad (Yum Pla Haeng), a refreshing and intensely flavorful seafood dish that's surprisingly easy to make. Cockles, those tiny, briny delights, take center stage, perfectly complemented by a zesty lime dressing, fiery chilies, and aromatic herbs. This isn't your grandma's salad; expect a burst of contrasting textures and tastes – the tender cockles against the crisp vegetables and the intense heat balanced by the sweet and sour dressing. It's a perfect appetizer, a light lunch, or a vibrant addition to any Thai-inspired feast.
This recipe unlocks the secrets to creating an authentic Yum Pla Haeng experience, even if you're a home cook. From selecting the freshest cockles to mastering the perfect balance of flavors, we'll guide you through each step of the process, ensuring a delicious and authentic result. Ready to embark on a culinary adventure? Let's get started with the step-by-step instructions below.
Tools Needed
- Pot
- Knife
- Spoon
- Container
Ingredients
- Cockles
- Mint leaves
- Lemongrass
- Shallots
- Lime: 60 slices
- Chili (Jindaeng)
- Sugar
- Fish sauce
- Pickled garlic water
Step-by-Step Instructions
Step 1. Prepare Ingredients & Blanch Cockles
- Wash and pick mint leaves; wash, clean, and finely chop lemongrass; thinly slice shallots; slice lime into 60 slices; chop chilies.
- Boil water in a pot, add cockles and blanch for 15 seconds. Immediately transfer to ice water to stop the cooking process.
Step 2. Prepare the Dressing and Cockle Meat
- Remove cockle meat from shells using a spoon.
- In a container, combine sugar, fish sauce, pickled garlic water, and lime juice. Mix well.
Step 3. Combine Salad Ingredients
- Add chopped chili, cockle meat, lemongrass, and shallots to the dressing. Mix thoroughly.
Step 4. Serve
- Arrange the spicy cockle salad on a plate.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Use really cold water to shock the clams after blanching to prevent them from overcooking.
- The flavors should be sour, spicy, salty, and sweet.
Nutrition
- Calories: approximately 200-250
- Fat: 5-8g
- Carbs: 15-20g
- Protein: 15-20g
FAQs
1. Can I substitute the cockles with another type of shellfish?
Yes! Mussels, clams, or even shrimp would work well, though the flavor profile will subtly change. Adjust the cooking time accordingly, as different shellfish cook at different rates.
2. How do I ensure the cockles are thoroughly cleaned?
Soak the cockles in saltwater for at least 30 minutes, then scrub them thoroughly under running water. Discard any that are open and don't close when tapped. You can also purge them in a bucket of clean, cool, and lightly salted water for a few hours to expel any sand.
This Spicy Cockle Salad (Yum Pla Haeng) is a testament to the vibrant and exciting world of Thai cuisine, bringing a burst of flavor and freshness to your table. With its simple yet impactful ingredients and easy-to-follow instructions, you'll be enjoying this delicious dish in no time. So gather your ingredients, embrace the culinary adventure, and savor every spicy, tangy bite!