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

Ingredients

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)

Preparation

In a saucepan bring water to the boil, add lemongrass and pippies and cover and cook until pippies open slightly (roughly 4 minutes).
In a bowl, add sugar, fish sauce and oyster sauce and mix until sugar dissolves and set aside.
Strain the pippies, reserving the broth.
Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, and then wok toss for 1 minute.
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.
Enjoy with a beer.