# 🍲 chili curry, cockles, cumin leaves😋

🛒 raw materials (for 2-3 places)

Clam part

1 kg fresh cockles

Clean water for washing

The curry pepper part.

Large granules of dried chili peppers soaked with 8-10 grains of water

5-10 dried chili peppers (add spiciness as you like)

5 cloves garlic

4 heads of shallots

Kha 3-4 Glasses

Lemongrass 1 tree

A little bergamot skin.

1 teaspoon

A little salt (help pounce thoroughly)

Condiment

1-2 tablespoons fish sauce

1 teaspoon beep sugar (cut flavor)

1 large handful of cumin leaves

1-2 grains of obliquely sliced red pepper

2 tablespoons vegetable oil

A little water (about ¼ cup)

👩‍🍳 How to do

1️⃣ Prepare cockles.

Wash several cockles, clean the water.

Scalding in boiling water for 30-45 seconds. When the shell opens,

Unwrap the shell, take only the meat (or leave one shell for beauty)

Hold on.

2️⃣ curry peppers.

Pounce the dried peppers with fine salt.

Put on the lemongrass, bergamot skin, pounded on.

Put garlic, shallots, smooth.

Put the paste together.

(If not convenient, ready-made Southern curry peppers can be used)

3️⃣ Stir fried curry peppers

Set the pan with oil. Use the center light.

Put the curry peppers on, stir until fragrant and break it.

Add a little water to contain the water.

4️⃣ Put the shellfish and season it.

Put the cockles in the sauté quickly (do not stir for long, the meat will be sticky)

Seasoned with fish sauce and beep sugar.

Taste to be spicy, salty, slightly sweet.

5️⃣ Put the cumin leaves.

Put in cumin leaves and blue peppers.

Stir when the leaves drop. Turn off the light immediately.

🍽 Delicious tips

Don't blanch the clams too long. Will make the meat hard.

The fennel leaves have to be put in the last part to make the aroma clear.

This menu tastes like Southern food. Eat a pair of hot steamed rice. Very delicious. 🔥😋