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Khmer Style Pleah w/Cockle Clams | Linna Eats

Khmer Style Pleah w/Cockle Clams

Name: Khmer Style Pleah w/Cockle Clams
Prep time: 15 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 4 piece Cockle clams; 1 tbsp Fermented fish paste (prahok); 1.5 tbsp Freshly squeezed lime juice; 1 tsp Fish sauce; 1 tbsp Minced garlic; 1 tsp Sugar; dash MSG; 1 piece Shallot (sliced); Birds Eye chili peppers; Fish mint; Spearmint; Vietnamese coriander; Cilantro; Bell pepper; 1 bunch Lemongrass (sliced)

15 mins prepServes 2

The closest comparison to this dish would be Cambodia's version of ceviche 🤤. Made with fresh cockle clams.

2 servings

What you need

1 bunch cilantro

1 bell pepper

1 tsp table sugar

1 shallot

1 ½ tbsp lime juice

1 tsp fish sauce

1 bunch mint

1 bird's eye chili pepper

1 bunch coriander

1 bunch lemongrass

1 tbsp fresh garlic

1 dash MSG

1 tbsp shrimp paste

4 cockles

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Instructions

1. Bring 1 pot of water to a boil and add cockle clams. Flash boil for 2 minutes and remove from pot. 2. Run clams through cold water, remove the gills, push out and clean the guts. 3. Thinly slice the clams & set to a plate. 4. To a bowl combine & mix fermented fish paste, lime juice, fish sauce, garlic, sugar & MSG. 5. Drizzle 2 tsps of sauce over freshly sliced cockle clams & top with shallots, Birds Eye chili peppers. 6. To another bowl combine 2 tsps of fresh herbs, bell pepper, shallots, lemongrass & top it over the clams. 7. Adjust to taste. ENJOY 🤤

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Khmer Style Pleah w/Cockle Clams

What you need

Instructions

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