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Pippies Wok Tossed With Chile and Asian Basil: Nhieu Xao Rau Que
Recipe courtesy Luke Nguyen
- Total Time:
- 30 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1 lemongrass stalk, bruised and sliced into 5 cm lengths
- 17 1/2 ounces/ 500 g pippies (cockles)
- 1 tablespoon sugar
- 1 1/2 tablespoons oyster sauce
- 1/2 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 3 cloves garlic, finely diced (1 tablespoon)
- 1 tablespoon finely diced red shallots
- 1/2 tablespoon potato starch, mixed with 1 tablespoon water
- 2 long chiles, finely sliced
- 1/2 teaspoon pepper
- 2 handfuls Asian basil leaves
Directions
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.