stir-fried blood cockles in tamarind sauce View Ingredients
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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…

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