Seaweed with Cockle Meat
Blanched clams tossed cold with seaweed, a light appetizer.
Ingredients
Cockles (cleaned and rinsed, blanched briefly with boiling water, drained, then pried open by hand with the empty half-shell removed)
1000 g
Laver seaweed (washed, squeezed dry, and fluffed up)
15 g
Cooking wine
to taste
Soy sauce
to taste
Sugar
to taste
Chopped scallion
to taste
Minced ginger
to taste
Minced garlic
to taste
Sesame oil
to taste
Instructions
1
Prepare the cockles
Clean the cockles and place them in a large bowl. Pour boiling water over them and blanch briefly, then drain off the liquid. Pry each cockle open by hand, remove the empty half-shell, and arrange the meat-bearing shells in a serving platter.
2
Make the cold dressing
Wash the laver seaweed, squeeze it dry, and fluff it up. Scatter the seaweed and chopped scallions over the cockles in the platter. Meanwhile, combine the soy sauce, cooking wine, sugar, minced garlic, minced ginger, and sesame oil in a small bowl, mix well, and pour over the seaweed and scallions. Serve immediately.
