Pippies (Clams) Wok-Tossed With Chilli and Asian Basil ((Nhieu X |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Luke Nguyen s Vietnam. He used pippies (which are in the same family as cockles and clams). Times are estimated. Ingredients:
1 lemongrass (stalk bruised and sliced into 5cm lengths) |
1 cup water |
500 g cockles |
1 tablespoon sugar |
1/2 tablespoon fish sauce |
1 1/2 tablespoons oyster sauce |
1 tablespoon vegetable oil |
1 tablespoon garlic (finely diced) |
1 tablespoon red shallot (finely diced) |
1/2 tablespoon potato starch (mixed with 1 tablespoon water) |
2 chilies (long deseeded finely sliced into strips) |
1/2 teaspoon pepper |
basil leaves (asian 2 handfuls) |
Directions:
1. In a saucepan bring water to the boil, add lemongrass and pippies and cover and cook until pippies open slightly (roughly 4 minutes).
2. In a bowl, add sugar, fish sauce and oyster sauce and mix until sugar dissolves and set aside.
3. Strain the pippies, reserving the broth.
4. Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, and then wok toss for 1 minute.
5. Add the sauce and 3 tablespoons of the pippie broth and toss for a further minute and then add the dissolved potato starch and then add the chilli, pepper and asian basil and toss to combine.
6. Enjoy with a beer.
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