Lokam or lukan (Iban term) is fairly easily availalbe in the wet markets in Sarawak. They are found in the muddy banks of the mangrove lined rivers and if you are very careful eaters you will probably only eat the lokam from the rivers of your choice or source your own. Several quarters may denounce the polluted rivers and cause you to think twice about buying lokam. But generally they are very fresh and clean especially if you soak them for one or two nights (which is what we usually do) in a covered pail.....
The lokam is usually cooked after we take the shells off. (You can also buy a plastic bag of the flesh only at 10 ringgit per bag). The flesh is usually curried with lots of lemon grass or cooked in ginger as a soup. Because it can be considered a specialty food we often add to other vegetables or season it will lots of pepper and salt and deep fry as a tempura.Your imagination as a chef can reward you richly.
Lokams can be found on the beaches of Miri and Bintulu too.
|These lokams are essentially exotic food for the table.|