0.0 – 0 reviews • Shellfish Recipes
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
20 min |
| Cook: |
10 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
20 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 1 lemongrass stalk, bruised and sliced into 5 cm lengths
- 17 1/2 ounces/ 500 g pippies (cockles)
- 1 tablespoon sugar
- 1 1/2 tablespoons oyster sauce
- 1/2 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 3 cloves garlic, finely diced (1 tablespoon)
- 1 tablespoon finely diced red shallots
- 1/2 tablespoon potato starch, mixed with 1 tablespoon water
- 2 long chiles, finely sliced
- 1/2 teaspoon pepper
- 2 handfuls Asian basil leaves
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
71 |
| Total Fat |
4 g |
| Saturated Fat |
0 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
1 g |
| Sugar |
5 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
364 mg |
| Serving Size |
1 of 4 servings |
| Calories |
71 |
| Total Fat |
4 g |
| Saturated Fat |
0 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
1 g |
| Sugar |
5 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
364 mg |