Ginger Scallion Cockles with Wakame and Cha Soba

Singapore/Malaysian style Ginger Scallion Cockles with Wakame Seaweed and Green Tea Soba Noodles!

     Malaysia is known for great southeast asian fusion cuisine.  Many Singapore, Malaysian and Indonesian recipes are european and asian fusion creations.  There is also a large variety of asian fusion recipes that include ingredients from Japan, China and southeast asia that have no european ingredients.

     Cockles are a popular item in Malaysia.  Cockles are associated with Whales, Ireland and the British Isles in the western world.  There is a traditional Welsh breakfast recipe of cockles fried with bacon that is served with laver bread.  Laver bread is a grilled mixture of seaweed and oats.  It goes without saying, that Welsh cockle and seaweed breakfast is one of the healthiest breakfasts that one could possibly eat!  Anyone from Whales that likes that traditional entree's flavor would enjoy the flavor of this ginger scallion cockles with wakame and cha soba recipe!

     Cockles can be purchased fresh in oceanside fisheries and good seafood markets.  Frozen cockles in the shell are easy to find in asian markets.  Because Las Vegas is in the middle of the Mojave desert, fresh cockles are not always easy to come by, so I used frozen cockles for this recipe.

     Ginger Scallion Cockles with Wakame and Cha Soba Recipe:

     Place 1 tiny handful of rinsed salt packed wakame seaweed in a bowl of water, so it reconstitutes.

     Drain the water off of the wakame after it becomes plump.

     Coarsely chop the wakame seaweed and set it aside.

     Cook 1 portion of green tea soba noodles in boiling water over high heat.  The cockles can be cooked while the noodles are boiling!

     Heat a saute pan or wok over medium heat.

     Add 1/2 tablespoon of sesame oil.

     Add 1 minced garlic clove.

     Add 1 tablespoon of peeled ginger that is cut into thin strips.

     Saute for about 15 seconds, till the garlic and ginger becomes aromatic.

     Add 3 handfuls of scrubbed cleaned cockles in their shells.

     Add 1/2 cup of dry rice wine.

     Add 1/2 cup of dry sherry.

     Add 1/2 cup of fish broth.

     Add the reserved chopped wakame seaweed.

     Add sea salt and white pepper.

     Add 1 teaspoon of Korean red serrano chile pepper sauce.

     Add 1 small squeeze of lime juice.

     Cover the pan with a lid.

     Steam the cockles, till they open and are fully cooked.

     Remove the lid from the pan.

     Add 2 sliced green onions or 5 sliced scallions.

     Simmer and reduce the liquid, till 1 cup remains.

     Drain the water off of the green tea soba noodles.

     Use a carving fork to place the noodles on a plate, so they look nice.

     Spoon the ginger scallion cockles and broth around the noodles.

     No garnish is necessary!

     Light, tasty and very healthy!  This southeast asian style cockle entree goes great with the delicate flavor of cha soba noodles.  This is a recipe that is worth trying, if you like the rich clam flavor of cockles!  Yum!  ...  Shawna