Recipe adapted from Luke Nguyen
1 ½ cups water
2 lemongrass stalks, bruised, finely sliced
2 tablespoons sugar
1 tablespoon fish sauce
3 tablespoons oyster sauce
2 tablespoons oil
1 tablespoon finely diced garlic
1 tablespoon finely diced red Asian shallots
1 tablespoon corn flour mixed with 1 tablespoon water
2 long red chillies, finely sliced
1 handful Asian basil leaves
green shallots, to garnish
In a large saucepan, bring water to the boil. Add lemongrass and pippies. Cover and cook until pippies open slightly (roughly 4 minutes).
In a bowl, add sugar, fish sauce & oyster sauce. Mix until sugar dissolves and set aside.
Strain the pippies, reserving its broth.
Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, then wok toss for 1 minute.
Add the sauce and 6 tablespoons of the pippie broth, toss for a further minute, then add the dissolved corn flour.
Add chilli, pepper and Asian broth and toss to combine.