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Blanch Bean Sprouts and Cockles

  • Bean Sprout, blanched 350 g
  • Cockles, medium blanched 80 g



  • Shallot, thinly sliced 150 g
  • Lemongrass, finely chopped 30 g
  • Ginger Flower, finely chopped 50 g
  • Desiccated Coconut 100 g
  • Dry Shrimp, soaked in hot water and ground 10 g
  • Chilli Padi 15 g
  • Red Chilli, sliced 30 g
  1. Blanch Bean Sprouts and Cockles

    • Blanch the bean sprout and cockles separately until medium cooked. Soak into cold water, drain and set aside.
  2. Seasoning

    • Prepare and set aside.
  3. Aromatics

    • Prepare all the ingredients accordingly. Using mixing bowl, mix all together with bean sprout and cockles.
    • Season to taste, with salt, sugar and Knorr Lime Flavoured Powder.