Lemongrass pippies

Cooking with lemongrass adds so much enticing fragrance to food and here it achieves just that in harmony with the spicy ginger and chillies and makrut lime leaves.

Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 lemongrass stalks, cut into 4-cm lengths
• 10 g piece galangal, peeled            
• 20 g garlic cloves, peeled        
• 15 g ginger, peeled             
• 1-2 tbsp vegetable oil
• 2 makrut lime leaves         
• 1-2 long green chillies, thinly sliced      
• ½ tsp salt            
• 1 tsp sugar            
• 1 tbsp kombu extract or dashi     
• 1 tbsp fish sauce
• 500 g pippies, rinsed     
• 2 tbsp calamansi juice or any citrus juice   

Instructions

1. Pound the lemongrass, galangal, garlic and ginger in a mortar and pestle until fragrant and bruised.
2. Heat a claypot or wok over medium heat. Add the oil and cook the lemongrass mixture, lime leaves and green chilli until fragrant. Add 300 ml water and bring to the boil.
3. Stir in the salt, sugar, kombu extract and fish sauce. Add the pippies, stir to combine, then cover and cook for 5 minutes or just until the pippies have opened. Turn off the heat, then pour over the calamansi juice and serve.

 

Photography by Adam Liaw.

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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.