From Luke Nguyen"s Vietnam. He used pippies (which are in the same family as cockles and clams). Times are estimated.
My Private Note
Units: US | Metric
- 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)
- 1In a saucepan bring water to the boil, add lemongrass and pippies and cover and cook until pippies open slightly (roughly 4 minutes).
- 2In a bowl, add sugar, fish sauce and oyster sauce and mix until sugar dissolves and set aside.
- 3Strain the pippies, reserving the broth.
- 4Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, and then wok toss for 1 minute.
- 5Add 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.
- 6Enjoy 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: