STEP 1/13
Add a spoonful of salt to the prepared cockles, rub them properly, and rinse them. Repeat this four times.
STEP 2/13
Add 1 spoon of salt to 1 liter of water to clear.
STEP 3/13
Remove waste by desolating cockles with salt water for an hour.
STEP 4/13
Rinse the peeled cockles with water and blanch them over low heat for 5 minutes.
STEP 5/13
Marinate blanched cockles in green tea water for 30 minutes.
STEP 6/13
Add pepper to 300g of frying powder.
STEP 7/13
Add enough water to thicken the frying powder and knead it.
STEP 8/13
Coat cockles with batter and fry for about 3 minutes.
STEP 9/13
Remove the brown cockles and shake off the oil.
STEP 10/13
Bake the bread in a frying pan to make it taste better.
STEP 11/13
Spread tartar sauce on baked bread.
STEP 12/13
Cut lettuce and onion into bite-size pieces.
STEP 13/13
Put the ingredients in the order you want and complete the hamburger.
As for the hamburger sauce, our team's special sauce is made by mixing 2 spoons of Sriracha sauce and 2 spoons of mayonnaise. The spicy and sweet taste is excellent, so I think it goes well with the cockle burger.
Green tea water is very helpful in removing fishy smell, and there seems to be no big difference between types.
Stir it well with a spoon when blanching the cockle after you cut it, so the cockle opens its mouth well and it becomes easier to peel it.
Because cockles have a lot of moisture, the dough is likely to become watery. And be careful because the moisture in the cockles can cause oil to splatter when you put them in the oil.