PIPPIES (CLAMS) WOK-TOSSED WITH CHILLI AND ASIAN BASIL ((NHIEU X
From Luke Nguyen"s Vietnam. He used pippies (which are in the same family as cockles and clams). Times are estimated.
Provided by ImPat
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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
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