Ingredients:
1 kg cockles
70g zucchini - sliced into thing long stripes
1 serai/lemongrass - sliced into very fine pieces
5 shallots - sliced thinly
5 stems mint leaves - snip each leaf into half or thirds, discarding stems.
1 green & 1 red chilly - remove seeds and sliced thinly
3 calamansi lime - extract juice
1 tsp brown sugar
salt and pepper to taste
4-5 salad leaves (for serving)
Preparation:
Soak and rinse the cockles a couple of times, then scrub the shells to remove sand and grit. Boil the cockles with water until the shells opens up. Remove from heat and drain all the water out. Once cool down, scoop the meat and keep aside.
Into a large mixing bowl, add all the ingredients and toss together. Place onto a serving plate lined with the salad leaves.