• 1kg Goolwa Pipis
• 2 whole sweetcorn, remove from cob
• 2 shallots, finely sliced
• 3 whole long red chilli, slice into long strips
• 100ml Fino sherry
• 1 tablespoon olive oil
• Pinch black pepper
• 1/2 bunch coriander, roughly chop

IMPORTANT: If using FROZEN Goolwa Pipis then thaw in the refrigerator overnight before cooking.

1. In a heavy based saucepan, add olive over medium heat, add corn, shallots and chilli, lightly sweat for 1 minute or so.
2. Add pipis, stir gently to evenly combine all ingredients then cover with a tight lid for 1 minute and turn up heat to high.
3. After 1 minute of high heat, add sherry, then cook for a couple of minutes with lid on, stirring occasionally.
4. When 80% of pippies have opened, remove from heat, stir in black pepper and coriander and serve. 

(David Swain, Executive Chef)