Hoy Kraeng Luak

Name: Hoy Kraeng Luak
Yield: 2 servings
Cuisine: Thai
Ingredients: 1kg fresh blood cockles, scrubbed; Nam jim seafood: green chillies, garlic, coriander root, lime juice, fish sauce and sugar; Coriander leaves

หอยแครงลวก/hoy KRENG LOO-ak/

Also known as: Hoi Kraeng, Hoy Kraeng, Thai Blanched Cockles, Thai Blood Cockles

About this dish

Blood cockles plunged briefly into boiling water so they stay plump and juicy, served with a sharp seafood dipping sauce.

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Ingredients

🐚1kg fresh blood cockles, scrubbed

🌶️Nam jim seafood: green chillies, garlic, coriander root, lime juice, fish sauce and sugar

🌿Coriander leaves

Method

Serves 2

Pound the chillies, garlic and coriander root, then add lime, fish sauce and sugar.

Bring a large pot of water to a rolling boil.

Add the cockles for about 30–60 seconds, until the shells just open slightly.

Drain straight away.

Prise open and dip each cockle in the sauce.

✓ What Makes it Authentic

Hoy kraeng is a popular Thai seafood snack at beer bars and street stalls; the cockles are barely cooked, so they are best from a busy, trusted vendor.

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Hoy Kraeng Luak

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