Cockle Spicy and Sour Salad -Â Yum Hoi Crank
Prepare:
1 cup cockle (cook and take just the meat)
1/2 cup lemongrass (slice)
1/3 cup mint
4 cloves garlic
5 chili peppers (red and green)
2 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. chili paste for Tom Yum
2 tbsp. sliced red onion
1/2 sliced sour mango
3 fried dried chili peppers
Cooking Instructions:
1. Ground garlic and chili peppers altogether.
2. In a big bowl, mix cockle, lemongrass, mango, garlic, peppers, lemon juice, fish sauce, and chili paste for Tom Yum. Add sliced red onion and sliced sour mango then mix well.
3. Chili paste for Tom Yum will make it a little bit sweet and sour from mango to go very well with the salad so when you add lemon juice, add some small amount and taste until it is right.
4. Dress the salad with fried dried chili peppers and mint. You may add roasted peanut if you like.
I and my friends from university went to the Isaan restaurant by victory monument in Bangkok. We had Yum Hoi Crank (Cockle Spicy and Sour Salad) which is a Bangkok style salad because they add chili paste for Tom Yum in it. It had a sweet taste more than spicy and sour taste. Well, I can say it was not spicy at all.
Maybe, we’re from Isaan region so we can taste the difference. I loved that they add a lot of fresh lemongrass and I enjoyed eating the whole thing.
I still kept eating it even after everybody stopped. I just want to finish the last piece…. haha :p Anyway, I got the lemongrass piece stuck in my throat. Make sure you slice it thinly and take only the young part.
