In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes.
In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside.
Now strain the pippies, reserving its broth.
Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch.
Now add chile, pepper and lastly the Asian basil then toss through.
Eat with beer.
Recipe courtesy of Luke Nguyen