Best Pippies Clams Wok Tossed With Chilli And Asian Basil Nhieu X Recipes

Pippies (Clams) Wok-Tossed With Chilli and Asian Basil ((Nhieu X image

Provided by ImPat

Categories Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

In a saucepan bring water to the boil, add lemongrass and pippies and cover and cook until pippies open slightly (roughly 4 minutes).
In a bowl, add sugar, fish sauce and oyster sauce and mix until sugar dissolves and set aside.
Strain the pippies, reserving the broth.
Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, and then wok toss for 1 minute.
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.
Enjoy with a beer.

Nutrition Facts : Calories 64.8, Fat 3.5, SaturatedFat 0.5, Sodium 364.3, Carbohydrate 8.2, Fiber 0.5, Sugar 4.4, Protein 0.9

Pippies Wok Tossed With Chile and Asian Basil: Nhieu Xao Rau Que image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.