Blood Cockles is a material with high nutritional value, blood tonic, is processed into a variety of dishes like scallops poached, steamed clams, cockles sautéed beef, oyster soup. But today I will show you a very novel dishes from this kind of seafood.
– 300g cockles
– 200g raw sausage
– 1 egg
– 100g Fried dough
– 1/2 tablespoon of granules
– 1/4 tablespoon sugar
– Cooking oil
– Chili sauce
– Blood cockle clinging mud washed in shells, shelling, to own oyster meat.
– Raw sausages mixed with 1/2 tablespoon of granules, 1/4 tablespoon of sugar. You live divided into small rolls, meat and oysters in mid crumpled. Then bring its legs steamed members.
– You beat the eggs in a large bowl, dispels them.
– You live in dip each egg rolls member and rolled them over Fried dough.
– Add about 1/2 cup vegetable oil in a frying pan, heat, drop the member rolls have tempura in crispy fried until golden is, take out, drain oil.
– Serve hot with chutney and dots.