Sun-Dried Chili Salt Blood Cockles Recipe - Easy Seafood Snack

Updated at: 14/05/2025

Craving a fiery, flavourful, and surprisingly easy seafood snack? Look no further than sun-dried chili salt blood cockles! This simple recipe transforms humble blood cockles into a delectable treat, perfect for a casual gathering or a quick, satisfying bite. The intense umami of the cockles is beautifully complemented by the spicy kick of sun-dried chilies and the salty crunch of coarse sea salt, creating an addictive flavour combination you won't soon forget. Imagine the satisfying pop of the cockles in your mouth, followed by a wave of heat and savory goodness.

This irresistible snack is surprisingly quick to prepare, requiring minimal ingredients and even less effort. Ready to experience the magic of sun-dried chili salt blood cockles? Let's dive into the simple, step-by-step process to create this addictive delicacy.

Tools Needed

  • Pot
  • Basket
  • Stainless steel basin or aluminum tray
  • Lemon

Ingredients

  • Blood cockles: 500g (or 1kg)
  • Coarse salt: 150g
  • MSG: 15g
  • Non-spicy chili peppers: 4

Step-by-Step Instructions

Step 1. Prepare Chili Salt and Blanch Cockles

  • Add 150g salt, 15g MSG, and finely chopped chili peppers to a bowl. Mix well to dissolve. (This mixture can be made for 1kg of cockles)
  • Boil water in a pot, add ginger to reduce fishy smell.
  • Add the blood cockles to the boiling water and stir for about 1 minute.
  • Quickly scoop the cockles out using a basket to drain the water. This helps the cockles cook evenly while drying.
Prepare the chili salt mixture: Add 150g salt, 15g MSG, and finely chopped chili peppers to a bowl. Mix well to dissolve. (This mixture can be made for 1kg of cockles)Boil water in a pot, add ginger to reduce fishy smell. Add the blood cockles to the boiling water and stir for about 1 minute. Quickly scoop the cockles out using a basket to drain the water. This helps the cockles cook evenly while drying.
Prepare Chili Salt and Blanch Cockles

Step 2. Season and Coat Cockles

  • Place the drained cockles in a stainless steel basin or tray.
  • Add the prepared chili salt mixture to the cockles, ensuring they are evenly coated while still slightly wet.
Place the drained cockles in a stainless steel basin or tray.Add the prepared chili salt mixture to the cockles, ensuring they are evenly coated while still slightly wet.
Season and Coat Cockles

Step 3. Sun-Dry the Cockles

  • Place the cockles in a sunny location to dry for approximately 3 hours, or until the salt is dry and the cockles are cooked. (If sunlight is weak, dry for longer).
Place the cockles in a sunny location to dry for approximately 3 hours, or until the salt is dry and the cockles are cooked. (If sunlight is weak, dry for longer).
Sun-Dry the Cockles

Read more: Quick & Easy Dry Chicken Noodle Pho Recipe

Tips

  • Use small blood cockles for best results.
  • Reserve some of the chili salt mixture for dipping later. Squeeze some lemon juice into this mixture for extra flavor.
  • Adding ginger to the boiling water helps reduce the fishy smell.

Nutrition

  • N/A

FAQs

1. Where can I buy blood cockles?

Blood cockles are usually found in Asian supermarkets or seafood markets. Check with your local fishmonger, too!

2. Can I use other types of chili flakes instead of sun-dried chilies?

Yes, you can substitute with regular chili flakes, but sun-dried chilies offer a deeper, richer flavor. Adjust the amount according to your spice preference.

3. How long can I store the cooked blood cockles?

Store leftover cooked blood cockles in an airtight container in the refrigerator for up to 2 days. They're best enjoyed fresh, though!


So there you have it – a simple yet incredibly flavorful snack that's sure to impress. This sun-dried chili salt blood cockle recipe is perfect for any occasion, from a casual weeknight treat to a fun appetizer for friends. Enjoy the satisfying crunch and fiery flavour!