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

• 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)

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.

water, sugar, fish sauce, oyster sauce, vegetable oil, garlic, red shallot, potato starch, chilies, pepper, basil

Taken from www.food.com/recipe/pippies-clams-wok-tossed-with-chilli-and-asian-basil-nhieu-x-447533 (may not work)