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

Be the first to review
READY IN: 20mins
Recipe by I'mPat

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

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a