Pippies (Clams) Wok-Tossed With Chilli and Asian Basil ((Nhieu X
Created by ImPat on November 10, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #15775
Ingredients
- 1 lemongrass stalk (bruised and sliced into 5cm lengths)
- 1 cup water
- 500 grams raw clams (cockles)
- 1 tablespoon sugar
- 1/2 tablespoon fish sauce
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon oil (vegetable oil)
- 1 tablespoon diced fresh garlic (finely diced)
- 1 tablespoon red shallot (finely diced)
- 1/2 tablespoon potato starch (mixed with 1 tablespoon water)
- 2 whole chilies (long deseeded finely sliced into strips)
- 1/2 teaspoon pepper
- Basil leaves (Asian 2 handfuls)
How to Make
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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).
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Step 2: In a bowl, add sugar, fish sauce and oyster sauce and mix until sugar dissolves and set aside.
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Step 3: Strain the pippies, reserving the broth.
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Step 4: Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, and then wok toss for 1 minute.
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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.
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Step 6: Enjoy with a beer.
Nutritional Facts
- 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