Pipis are a super versatile mollusc that pair well with pasta, served with a sauce and bread or a quick fry like this. They take no time to cook and impart a sweet and nutty flavour.
Ingredients 11
500 g pipis, thoroughly washed
2 tbsp neutral-flavoured cooking oil
20 g red chillies, finely chopped
30 g garlic, crushed
30 g fresh ginger, julienned
60 g red Asian shallots, finely diced
30 g fermented soybean paste (taucu)
1 tbsp oyster sauce
1 tsp white sugar
250 ml water
herb leaves, chopped, to garnish
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Method 4
Wash the thoroughly with water then repeat 2–3 times to remove any sand in the shell itself.
Heat the in a wok over medium-high heat. Fry the , , , and for 30 seconds until fragrant.
Add the , , , and and bring to the boil. As soon as the sauce is bubbling, add the . Cover the wok with a domed lid and cook for 2–3 minutes until the lala open up.
Serve immediately in a serving bowl, garnished with some chopped herb leaves.
