Serves: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes





  • 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





Preparing the pipis:

  1. Heat saucepan, add Goolwa pipis, ginger and rice wine into the hot saucepan, and cover
  2. Shake periodically, lifting the lid to see which ones have cooked and remove the pipis as they pop open
  3. Discard the ginger slices, reserve 50mls of the cooking liquid for the sauce

Preparing the sauce:

  1. Mix all sauce ingredients together

To finish: 

  1. Mix vegetable oil and sesame oil together in a saucepan
  2. Add half the chopped garlic, and cook over medium heat, allow to fry and turn golden and toasty
  3. Remove pan from heat, add the remaining garlic and stir
  4. Add sauce mix and return to heat to bring to the boil
  5. Stir through cooked Goolwa pipis and the rest of the herbs and aromatic vegetables, stir through off the heat.
  6. Serve immediately with wedges of lemon and cold beers, or as an appetiser in a banquet.