For the Tamarind Dressing (Air Asam)

1. Roughly chop the red chili, bird’s eye chilies, and garlic.
   
   
2. Blend them coarsely (no need to add water).
   
   
3. Roughly cut one lime for squeezing, and thinly slice the other into rounds for garnish.
   
   
4. Roughly chop the tomato, onion, and coriander leaves.
   
   
5. In a large bowl, combine the coarse chili paste, sliced tomato, onion, tamarind juice, fish sauce, palm sugar, grilled shrimp paste, and lime juice.
   
   
6. Mix and lightly squeeze the ingredients so the flavors blend well.
   
   
7. Add a little water, salt, lime slices, and coriander leaves (save some for garnish). Mix well and set aside.
   
   

For the Cockles

1. Wash the cockles thoroughly and boil them with 1 cup water until cooked (about 10 minutes).
   
   
2. Once cooked, remove and soak them in ice water or cold water.
   
   
3. Remove one side of the cockle shell.
   
   
4. Pour the prepared tamarind dressing over the cockles.
   
   
5. Garnish with coriander leaves and lime slices.