Pippies (clams) Wok-tossed With Chilli And Asian Basil ((nhieu X

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.