Inspired by the lively beer halls of Taiwan, this vibrant dish combines Goolwa PipiCo Fresh Pipis with garlic, ginger, soy, sesame and fresh herbs for a punchy, aromatic finish. It’s made for sharing alongside cold drinks and good company.
Ingredients
For the Pipis
- 500 g Goolwa PipiCo Fresh Pipis
- 50 ml aged Shaoxing rice wine
- 4 g fresh ginger, sliced
For the Sauce
- 50 g soy paste (or oyster sauce)
- 5 g sugar
- 2 g ground white pepper
To Finish
- 50 g spring onions, finely sliced
- 15 g long red chilli, finely sliced
- 25 g coriander, stalks and leaves, roughly chopped
- 25 g garlic, finely chopped
- 20 g sesame oil
- 20 g vegetable oil
To Serve
- Lemon wedges
- Cold beer (optional)
Method
- Place the Goolwa PipiCo Fresh Pipis, ginger and Shaoxing rice wine into a large saucepan over high heat. Cover with a tight-fitting lid and cook for about 4 minutes, shaking the pan occasionally until the pipis have opened.
- Remove the pipis from the pan as they open. Discard the ginger and reserve a splash of the natural cooking liquid.
- In a small bowl, combine the soy paste (or oyster sauce), sugar and white pepper with a splash of the reserved natural cooking liquid until smooth.
- Heat the vegetable oil and sesame oil in a saucepan over medium heat. Add half the garlic and cook until lightly golden and fragrant.
- Remove the pan from the heat and stir in the remaining garlic.
- Return the pan to the heat, add the sauce mixture and bring to a gentle simmer.
- Add the cooked pipis, spring onions, chilli and coriander, tossing gently until everything is well coated and just heated through.
- Serve immediately with lemon wedges and plenty of cold beer, if desired.
Cook’s Tip: Adding half the garlic at the beginning and the remainder at the end creates layers of flavour, preserving the fresh aroma of the garlic while building sweetness and depth in the sauce.