Kerabu Kerang with Mango and Coconut
80% asli · Fusion (Malaysian-Thai)
A creative twist on Kerabu Kerang, incorporating the sweetness of ripe mango and the creamy texture of fresh coconut milk, balanced with the classic spicy and sour elements.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Cockles500g
- Ripe mango1, diced
- Fresh coconut milk2 tbsp
- Lime juice3 tbsp
- Fresh red chilies2
- Lemongrass1 stalk
- Shallots1
- Fresh mint leaves1 tbsp, chopped
- Saltto taste
- Waterfor blanching
Langkah
- 1
Clean the cockles thoroughly under running water.
- 2
Blanch the cockles in boiling water for 2-3 minutes until they open. Drain and discard any unopened cockles. Let them cool.
- 3
Finely slice the red chilies and shallots. Finely mince the lemongrass (white part only).
- 4
Dice the ripe mango.
- 5
In a bowl, combine the blanched cockles, diced mango, sliced chilies, shallots, minced lemongrass, and chopped mint leaves.
- 6
Add fresh coconut milk, lime juice, and season with salt to taste.
- 7
Toss gently to combine. Serve immediately.
