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

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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)

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.