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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 pounds cockles
1 tablespoon thinly sliced shallot
1 teaspoon thinly sliced prik ki nu
1 tablespoon thinly sliced lemon grass
2 tablespoons lime juice
1 tablespoon nam pla
½ cup shredded green mango
lettuce, mint, cilantro leaves
Soak the cockles in water until they open up and expel any dirt inside. Wash well, cover with boiling water for a few minutes, and shell. Mix the cockles with the lemon grass, shallot, chile, nam pla, and lime juice, varying proportions to taste. Place leaves of lettuce on the serving dish, spoon the cockles onto the lettuce, sprinkle with mango, and garnish with the cilantro and mint leaves.