This vibrant Thai-inspired recipe layers fragrant herbs, aromatic spices and punchy nahm jim dressing over sweet Goolwa PipiCo Fresh Pipis. Fresh, zesty and full of texture, it’s a wonderful dish to share and perfectly showcases how beautifully pipis pair with the bold flavours of Southeast Asian cuisine.

  • Prep25 minutes
  • Cook5 minutes
  • Total30 minutes
  • Serves4

Ingredients

For the Pipis

  • 1 kg Goolwa PipiCo Fresh Pipis
  • 1 tablespoon peanut oil
  • 1 garlic clove, crushed
  • 5 cm piece fresh ginger, finely chopped
  • 2 kaffir lime leaves, finely sliced
  • 1 long red chilli, deseeded and finely sliced
  • 1 tablespoon lemongrass, finely chopped
  • ⅓ cup coriander leaves
  • ⅓ cup mint leaves
  • ⅓ cup basil leaves
  • 2 tablespoons roasted peanuts, roughly chopped
  • 2 tablespoons fried shallots

For the Nahm Jim

  • 1 garlic clove
  • 2 long green chillies, deseeded and roughly chopped
  • 2 coriander roots, washed and roughly chopped
  • Finely grated zest and juice of 1 lime
  • 2 teaspoons sugar
  • 1 tablespoon fish sauce

Method

Prepare the Nahm Jim

  1. Place the garlic, green chillies, coriander roots, lime zest and sugar into a mortar and pestle and pound to a coarse paste. Alternatively, use a small food processor.
  2. Stir through the lime juice and fish sauce until well combined. Set aside.

Cook the Pipis

  1. Place the Goolwa PipiCo Fresh Pipis into a bamboo steamer set over a wok or saucepan of boiling water and steam for 3 to 4 minutes, or until the pipis have opened.
    Alternatively, place the pipis into a large saucepan over high heat, cover with a tight-fitting lid and cook for approximately 4 minutes, shaking the pan occasionally until the pipis have opened.
  2. Transfer the cooked pipis to a large serving bowl.
  3. Heat the peanut oil in a frying pan over medium heat. Add the garlic, ginger, kaffir lime leaves, red chilli and lemongrass. Cook for about 2 minutes until fragrant.
  4. Pour the aromatic mixture over the pipis. Add the prepared nahm jim, coriander, mint, basil and roasted peanuts, then gently toss until everything is evenly coated.
  5. Finish by scattering over the fried shallots and serve immediately.

Cook’s Tip: Making the nahm jim in a mortar and pestle releases more flavour from the herbs and aromatics than a food processor, but both methods work beautifully. Serve immediately while the herbs are vibrant and the pipis are still warm.