Recipe courtesy of Luke Nguyen
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Pippies Wok Tossed With Chile and Asian Basil: Nhieu Xao Rau Que
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

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.

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