Recipe courtesy of Luke Nguyen

Pippies Wok Tossed With Chile and Asian Basil: Nhieu Xao Rau Que

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

1 lemongrass stalk, bruised and sliced into 5 cm lengths

17 1/2 ounces/ 500 g pippies (cockles)

1 tablespoon sugar

1 1/2 tablespoons oyster sauce

1/2 tablespoon fish sauce

1 tablespoon vegetable oil

3 cloves garlic, finely diced (1 tablespoon)

1 tablespoon finely diced red shallots

1/2 tablespoon potato starch, mixed with 1 tablespoon water

2 long chiles, finely sliced

1/2 teaspoon pepper

2 handfuls Asian basil leaves

Directions

  1. In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes.
  2. In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside.
  3. Now strain the pippies, reserving its broth.
  4. Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
  5. Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch.
  6. Now add chile, pepper and lastly the Asian basil then toss through.
  7. Eat with beer.
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