Appon's Thai Food Recipes

« Crunchy Pork & Broccoli (Mu Grop Pad Broccoli) | Main | Sushi Spring Rolls ( Kao Hur Sa Rai Tod ) »

Cockles in Spicy Sauce ( Pad Pat Hoy Shell )


We have a lot of coastline in Thailand and a lot of fishermen. Cockles and other seafood are very fresh and widely available. This is a shell fish ('hoy' in Thai) in spicy Thai sauce recipe. Although we used cockles here, other small shell fish are also excellent for this recipe. When cooking shell fish, it's important to soak them in water for 30 minutes or more to clean them. If the cockle is alive, it will continue to 'feed', cleaning itself through with the clean water.

Ingredients for 2 People
200 gms Cockles
4 Red Chillies
2 Garlic Cloves
1 Spring Onion
5 Basil Leaves
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
1/2 Teaspoon White Pepper
1 Tablespoon Water
3 Tablespoons Oil

1. Soak the shells in water for 30 minutes.
2. Put the oil into frying pan, chop the chillies, and garlic, and fry for a few seconds to bring out the flavour.
3. Add the shell fish, soy sauce, oyster sauce, fish sauce, sugar, white pepper, and water, stir fry it for 1 minutes.
4. Chop the spring onion and basil and add at the end of cooking.

Serve With
Thai Fragrant Rice

Comments (2)


Aren't cockles hoy khraeng?


Yes cockles are hoy khraeng, although this recipe works with all similar small shell fish.


I can try your recipe for cooking my clams next time. And I just found your blog. Looks like I can learn some Thai language here as well.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

Content Copyright 2004-2015 All rights reserved.


This page contains a single entry from the blog posted on December 22, 2006 12:18 PM.

The previous post in this blog was Crunchy Pork & Broccoli (Mu Grop Pad Broccoli).

The next post in this blog is Sushi Spring Rolls ( Kao Hur Sa Rai Tod ).

Many more can be found on the main index page or by looking through the archives.