Recipe courtesy of Luke Nguyen
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30 min
20 min
10 min
4 servings



In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes.

In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside.

Now strain the pippies, reserving its broth.

Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.

Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch.

Now add chile, pepper and lastly the Asian basil then toss through.

Eat with beer.

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