Goolwa Pipis with Nahm Jim, Kaffier Lime & Coriander

Serves: 4
Prep Time: 25 min
Cook Time: 5 min
Total Time: 30 min


  • 1kg Goolwa Pipis
  • 1 tablespoon peanut oil
  • 1 clove garlic, peeled and crushed
  • 5cm piece ginger, peeled an finely chopped
  • 2 kaffir lime leaves, finely chopped
  • 1 long red chilli, de-seeded and finely sliced
  • 1 tablespoon finely chopped lemongrass
  • 1/3 cup coriander leaves
  • 1/3 cup mint leaves
  • 1/3 cup basil leaves
  • 2 tablespoons roasted peanuts
  • 2 tablespoons fried shallots

Nahm jim

  • 1 garlic clove, peeled and roughly chopped
  • 2 long green chillies, deseeded and roughly chopped
  • 2 coriander roots, rinsed and roughly chopped
  • zest and juice of 1 lime
  • 2 teaspoons sugar
  • 1 tablespoon fish sauce


  1. To make the nam jim, place garlic, chilli, coriander, zest and sugar together in a mortar and pestle or small food processor to pound or process to a paste. Add juice and fish sauce, stirring to combine and set aside until required.
  2. To cook pipis, place in a bamboo steamer over a wok of boiling water and cook for 3-4 minutes or until shells open. Remove from heat, place pipis in a large mixing bowl and discard water.
  3. Heat oil over a medium heat, add garlic, ginger, kaffir lime leaves and lemongrass, cook for 2 minutes or until aromatic. Add cooked pipis, nam jim, coriander, mint, basil and roasted peanuts tossing until well coated.
  4. To serve, sprinkle over fried shallots.

General Cooking Tips

It is important to rinse the fresh pipis, before cooking, as the water in the bag is very salty.
Frozen pipis cook in a very similar time frame to the fresh pipis when barbequing, steaming and poaching. They do take a little longer in the oven.
To prevent overcooking it is best to remove the open shells and set them aside, especially on the barbecue.
Any shells that do not open can be prised open or cooked further until they open.