serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves, finely sliced into matchsticks
- 2 red Asian shallots, finely sliced
- 1 cm piece peeled ginger, cut into julienne
- 500 g vongole or pippies, rinsed
- 3 stems of Kampot peppercorns (substitute fresh or pickled green peppercorns if unavailable)
- 1 tbsp dried Kampot peppercorns, ground
- 2 red chillies, seeded and sliced
- 1 long green chilli, seeded and sliced
- handful each of Thai basil leaves and coriander leaves
- 4 makrut lime leaves, very thinly sliced
- lime cheek, to serve
Sauce
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tbsp light soy sauce
- juice of 1 lime
Instructions
1. For the sauce, place all the ingredients in a bowl and stir to combine well.
2. Heat a wok over high heat until smoking. Add the oil, garlic, shallots and ginger and fry for 30 seconds or until fragrant.
3. Add the vongole, peppercorns and chillies and toss to combine. Add the sauce and stir until well coated, then cook for about 90 seconds or just until the vongole open. Remove from the heat.
4. Roughly chop the herbs, reserving a few leaves to garnish. Stir in the chopped herbs and makrut lime, then transfer the vongole to a large serving dish and garnish with reserved herbs and a cheek of lime.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
