Serves: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Ingredients
- Preparing the pipis:
- 500g Goolwa pipis
- 50mls aged Shao xing rice wine
- 4g sliced ginger
Preparing the sauce:
- 50g soy paste, otherwise oyster sauce
- 5g sugar
- 2g ground white pepper
- 50mls Goolwa pipis cooking liquid
To Finish:
- 50g spring onions, finely cut
- 15g long red chillies, finely cut
- 25g coriander, stalks and leaves, finely cut
- 25g garlic, finely chopped
- 20g sesame oil
- 20g vegetable oil
Instructions
Preparing the pipis:
- Heat saucepan, add Goolwa pipis, ginger and rice wine into the hot saucepan, and cover
- Shake periodically, lifting the lid to see which ones have cooked and remove the pipis as they pop open
- Discard the ginger slices, reserve 50mls of the cooking liquid for the sauce
Preparing the sauce:
- Mix all sauce ingredients together
To finish:
- Mix vegetable oil and sesame oil together in a saucepan
- Add half the chopped garlic, and cook over medium heat, allow to fry and turn golden and toasty
- Remove pan from heat, add the remaining garlic and stir
- Add sauce mix and return to heat to bring to the boil
- Stir through cooked Goolwa pipis and the rest of the herbs and aromatic vegetables, stir through off the heat.
- Serve immediately with wedges of lemon and cold beers, or as an appetiser in a banquet.