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    You are in: Home / Recipes / Pippies (Clams) Wok-Tossed With Chilli and Asian Basil ((Nhieu X Recipe
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    Pippies (Clams) Wok-Tossed With Chilli and Asian Basil ((Nhieu X

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    I'mPat's Note:

    From Luke Nguyen"s Vietnam. He used pippies (which are in the same family as cockles and clams). Times are estimated.

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    Units: US | Metric


    1. 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. 2
      In a bowl, add sugar, fish sauce and oyster sauce and mix until sugar dissolves and set aside.
    3. 3
      Strain the pippies, reserving the broth.
    4. 4
      Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, and then wok toss for 1 minute.
    5. 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. 6
      Enjoy with a beer.

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    Nutritional Facts for Pippies (Clams) Wok-Tossed With Chilli and Asian Basil ((Nhieu X

    Serving Size: 1 (103 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 64.8
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 364.3 mg
    Total Carbohydrate 8.2 g
    Dietary Fiber 0.4 g
    Sugars 4.4 g
    Protein 0.9 g

    The following items or measurements are not included:



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