Wok Tossed Mud Crab With Sate Sauce Cua Xao Sate Recipes

PIPPIES WOK TOSSED WITH CHILE AND ASIAN BASIL: NHIEU XAO RAU QUE

Pippies Wok Tossed With Chile and Asian Basil: Nhieu Xao Rau Que image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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

SATE MADURA

Sate Madura image

Provided by Food Network

Number Of Ingredients 6

Ingredients

1 1/2 pound leg of lamb, cut in 3/4-inch cubes
1/3 cup sweet soy sauce
1/2 teaspoon coriander seed, crushed
1/4 teaspoon crushed black pepper
1 tablespoon lime juice
3 shallots, peeled and sliced

Steps:

Thread the lamb cubes onto satay skewers. In a bowl, mix together soy sauce, coriander seed, black pepper and lime juice. Brush each skewer with the sauce, coating well. Grill or broil the satay until medium rare. Stir the sliced shallots into the remaining sauce and serve as a dip for the cooked satay.;

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