Pippies Clams Wok Tossed With Chilli And Asian Basil Nhieu X Recipes

Steps:

• 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.

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Return to same pot; toss with 1 tablespoon sesame oil. Divide pasta among shallow bowls; cover and keep warm.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add bell pepper, onion, garlic, ginger and dried red pepper. Sauté until bell pepper begins to soften, about 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to boil. Add clams. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open).
• Spoon clams and sauce over pasta. Sprinkle with cilantro and serve.

Steps:

• 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.