PIPPIES WOK TOSSED WITH CHILE AND ASIAN BASIL: NHIEU XAO RAU QUE

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.