Pippies Wok Tossed With Chile And Asian Basil Nhieu Xao Rau Que Food

ZUCCHINI WITH PORK AND SHRIMP (BAU XAO-VIETNAM)

Steps:

• Trim the zucchini and cut them into quarters lengthwise. Cut away and discard most of the seeded area. Now cut the zucchini shells into fingers that are roughly 2 1/2 inches long, 1/2 inch wide, and 1/4 inch thick. Put these into a bowl. Add the salt and toss to mix. Set aside for 30 minutes. Wash the zucchini under cold running water and pat them as dry as possible with paper towels.
• Peel and devein the shrimp and split them in half lengthwise. Cut the pork into 1/8-inch-thick slices, about 2 1/2 inches long, and 1/4 to 1/2 inch wide.
• Chop the cilantro leaves coarsely. Peel and finely chop the onion and garlic. Cut the scallion into fine rings along its entire length, including the green section.
• Put the oil in a large frying pan or wok and set it over a high heat. When hot, add the garlic and onion, and stir-fry for 1 minute. Add the pork and shrimp. Stir and cook for 2 minutes. Then put in the zucchini, pepper, and fish sauce. Stir and fry for about 3 minutes. Add the cilantro and scallion. Stir and cook for 30 seconds. Serve hot.

WOK TOSSED MUD CRAB WITH SATE SAUCE: CUA XAO SATE

Steps:

• *Can be found at specialty Asian markets.
• To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep. For the Sate Sauce: Pour the vegetable oil in a wok and bring to medium heat, fry the garlic and spring onions until fragrant. Now add the crab meat, shrimp, sugar, salt, oyster sauce, and fish sauce. Stir to incorporate, and then reduce the heat to a low simmer for 30 minutes, stirring every 5 minutes. Lastly add the chile oil, stir and simmer for another 5 minutes. Cooks Note: Use this sate sauce as a dipping sauce for noodle soups or add to stir-frys. Refrigerate the extra sauce in an airtight container. For the crab: Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half with a heavy cleaver. Now chop each half into 4 pieces, chopping each piece after each leg. With the back of the cleaver gently crack each claw this makes it easier to extract the meat. Heat the oil in a wok to 400 degrees F, or until a cube of bread dropped into the oil browns in 5 seconds. Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown. Remove the crab pieces from the wok and drain on kitchen paper towels. Carefully, remove the oil from the wok, reserving 2 tablespoons, and clean the wok. Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant. Now add the sate sauce and stir for 1 minute. Add the crab, spring onions, and chiles and toss, making sure to coat the crab well. Transfer the mixture to a serving bowl and garnish with red chile. Serve the dish with jasmine rice.

PIPPIES (CLAMS) WOK-TOSSED WITH CHILLI AND ASIAN BASIL ((NHIEU X

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.