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

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“From Luke Nguyen"s Vietnam. He used pippies (which are in the same family as cockles and clams). Times are estimated.”
READY IN:
20mins
SERVES:
4
UNITS:
US

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.

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