1. In a saucepan bring water to the boil, add lemongrass and pippies and cover and cook until pippies open slightly (roughly 4 minutes). 2. In a bowl, add sugar, fish sauce and oyster sauce and mix until sugar dissolves and set aside. 3. Strain the pippies, reserving the broth. 4. Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, and then wok toss for 1 minute. 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. 6. Enjoy with a beer. ---------------------------------------------------------------------------
Nutrition
Ingredients
