Stir-fried Blood Cockles in Tamarind Sauce (Sò Huyết Xào Me)

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Save Recipe stir-fried blood cockles in tamarind sauce
  • 1Servings
  • 20 mPrep Time
  • 10 mCook Time
  • 30 mReady In
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Blood cockle or blood clam (Tegillarca granosa / Anadara granosa, Vietnamese: sò huyết) is a common seafood in Vietnamese cuisine. The cockle has its name because its blood is red (while other clams have transparent/white blood). In Vietnam, blood clams appear most in coastal regions from Phu Yen, Hue, Khanh Hoa, Ninh Thuan, Ben Tre …. They are also farm-raised in some southern provinces. Blood cockles have high nutritional value, and are cooked into many dishes such as boiled blood coockles (sò huyết luộc), steamed blood cockles (sò huyết hấp), stir-fried beef with blood cocles (bò xào sò huyết), blood cockle porridge, and stir-fried blood cockles in tamarind sauce (sò huyết xào me).

In order to make this cockle stir fry dish, you can poach the clams first to stir-fry easier later, or stir-fry them as is to retain the umami flavor.


Step by step method

  • Prepping the blood clams

    Soak the blood cockles in a bow of water with crushed chillis for 4 hours. Wash the blood clams briefly with water, then use a brush to clean the shells, then rinse several times with water and take out to drain.

  • Prepping the tamarind sauce

    Soak the tamarind taste in hot water for 10 mins then mash to get the tamarind sauce (water). If you use tamarind paste with seeds, you have to strain. Add sugar and stir until the sugar is dissolved. The quantity of sugar depends on your preference.

  • Stir-frying the blood cockles

    In a large pan, heat the oil and add minced garlic and chopped chillies to sauté. Then the cockles in and stir evenly until their meat looks shrink. Add the tamarind sauce, a little fish sauce, a little chili sauce if you like spicy food. Stir evenly until the tamarind sauce is reduced and pasty. If your cockles are not poached before stir-frying, you can check with a chopstick, if they open easily, they are cooked.

  • Serving

    Taste and re-season if necessary, and serve the cockles hot in a serving dish with Vietnamese mint leaves. Scatter some roasted peanuts if you have.

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