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

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Instructions

1. In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes.
2. In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside.
3. Now strain the pippies, reserving its broth.
4. Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
5. Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch.
6. Now add chile, pepper and lastly the Asian basil then toss through.
7. Eat with beer.