Ingredients
- 400 g (14 oz) blood cockles
- 100 g (3½ oz) tamarind paste, a small bowl
- 2 teaspoons minced garlic
- 1 chilli, minced
- 1 tablespoon roasted peanuts, crushed
- Vietnamese mint leaves (rau răm)
- cooking oil or margarine
- sugar, fish sauce, chili sauce
Stir-fried Blood Cockles in Tamarind Sauce (Sò…
Blood cockle or blood clam (Tegillarca granosa / Anadara granosa, Vietnamese: sò huyết) is a common seafood in Vietnamese cuisine. The…