Goolwa Pipis in XO sauce with Chinese Broccoli & Hokkien Noodles

Serves: 4
Prep Time: 25 min
Cook Time: 15 min
Total Time: 40 min


  • 1kg Goolwa Pipis, rinsed
  • 1 bunch Chinese broccoli, trimmed and chopped into bite sized pieces
  • 500 fresh hokkien noodles
  • 2 tablespoons peanut oil
  • 3 red shallots, peeled, halved and finely sliced
  • 3 cloves garlic, peeled and crushed
  • 3 tablespoons finely chopped ginger
  • 1/4 cup XO sauce
  • 1/4 cup Shaoxing wine
  • 1 tablespoon light soy sauce
  • 1/2 cup chicken stock
  • 1 teaspoon sugar
  • 1 long red chilli, sliced into rounds
  • 3 spring onions, finely sliced
  • 1/4 cup coriander leaves


  1. Heat a wok over high heat, add 1 cup of water and bring to the boil. Add pipis, cover and cook for 3 minutes or until shells open. Drain and reserve.
  2. Bring a large saucepan of water to the boil. Add broccoli and cook for 2-3 minutes. Drain, refresh under cold water and set aside until required.
  3. Cook noodles according to pack instructions. Drain
  4. Heat oil in wok over medium-high heat, add shallots, garlic and ginger and sauté for 2 minutes. Add XO sauce, wine, soy, stock and sugar, simmer for 3-4 minutes. Add cooked pipis, broccoli, noodles, chilli and spring onion, tossing to combine.
  5. To serve, sprinkle with coriander leaves.

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.