THAI STYLE PIPIS WITH NAHM JIM, KAFFIR LIME AND CORIANDER
- 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
- 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
- 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.
- 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.
- 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.
- 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.
Goolwa PiPiCo http://goolwapipico.com/