Pippies (Clams) Wok-Tossed With Chilli and Asian Basil ((Nhieu X
Recipe: #15775
November 10, 2014
Categories: Vietnamese, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Clams, Spicy, more
"From Luke Nguyen"s Vietnam. He used pippies (which are in the same family as cockles and clams). Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (376.7 g)
- Calories 197.7
- Total Fat - 5.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 37.9 mg
- Sodium - 1464.3 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 1.7 g
- Sugars - 4.9 g
- Protein - 20 g
- Calcium - 92.2 mg
- Iron - 2.7 mg
- Vitamin C - 36.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a saucepan bring water to the boil, add lemongrass and pippies and cover and cook until pippies open slightly (roughly 4 minutes).
Step 2
In a bowl, add sugar, fish sauce and oyster sauce and mix until sugar dissolves and set aside.
Step 3
Strain the pippies, reserving the broth.
Step 4
Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, and then wok toss for 1 minute.
Step 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.
Step 6
Enjoy with a beer.
Tips
No special items needed.
0 Reviews
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