The rich flavour of the pipi meat marries beautifully with the black bean sauce and chilli in this classic pipi recipe. The trick to keeping the pipis juicy and tender is to remove each shell from the pan as soon as it opens – so they don’t overcook and become tough and dry.
Serves: 6 as an entrée
Combine the water, soy sauce, rock sugar, sesame oil and ginger juice and set aside.
Heat a wok until hot, add peanut oil and heat until very hot. Add the onion and stir-fry for about 2 minutes, until it starts to colour. Add the garlic, chilli and black beans and stir to combine. Add the shao xing and cook, stirring, for a further 30 seconds or so. Add the stock mixture and pipis and toss well to combine. Reduce heat and cover.
Cook for 1-2 minutes until pipis start to open. Uncover and, using a slotted spoon, remove pipis as soon as they open, placing them on a plate. When all pipis are removed, boil sauce vigorously until it thickens slightly.
Return pipis to sauce, stir well and serve immediately with steamed jasmine rice.
Recipe supplied by Sydney Seafood School.
Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.
Experience the freshness of the fish markets at home