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Leave the cockles to soak in water for a couple hours to get rid of any dirt.
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Pick the cockles meat out. Keep both meat and shells.
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Mix the mince, ginger, spring onions, egg white and all the seasonings in a big bowl. Use your hand to mix it evenly in the same direction for 3-5 minutes.
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Chop the cockles up and mix with step 3.
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Roll the mixture into small balls and put back into the cockle shells.
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Steam the meatballs for 7-9 minutes until the meat is cooked all the way through.
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Pour the oyster or stocky soy sauce, sugar and stock into a small sauce pan and boil at first then reduce down the liquid to about half the original amount. Gently stir the potato starch water into the sauce and keep the stove at a lot heat. Keep stirring while cooking and turn off the fire after the sauce has started to boil.
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Place the cockle meatballs on a plate and pour the sauce on it. The dish is ready to serve.