May 12, 2018 | BANNISTERS Rick Stein and Head Chef Mitch cook Stockton Pipis in XO
Watch along as Rick and Mitch prepare and cook Pipis from Stockton beach in house-made XO sauce. If you’d like to cook the dish at home, Mussels are an easy alternative if you can’t get your hands on Pipis!
What Rick has to say about the dish –
”One of my favourite Chinese seafood dishes, particularly when made with Australian pipis. XO sauce is a spicy seafood sauce commonly used in southern China, and becoming increasingly available in the West. If the clams are straight out of the water they will produce a lot of liquid when they open. In this case, scoop out the clams and reduce the liquid by rapid boiling, then return the clams to the reduced sauce.”
serves 4 as a first course
3 tbsp vegetable oil
30g fresh ginger, grated or chopped
20g garlic (4 cloves), grated or chopped
1 fresh red chilli, thinly sliced (seeds removed if you want less heat)
2 tsp fermented black beans, chopped
1 tsp sugar
2 tbsp XO sauce (I like Lee Kum Kee)
1.5kg fresh clams, pipis or mussels, washed in cold water
2 tbsp Shaoxing wine or dry sherry
1 tbsp soy sauce
1 tbsp cornflour, slaked with a little water
6 spring onions, sliced
A handful coriander, roughly chopped
Heat the oil in a wok over a high heat. Add the ginger, garlic, chilli, black beans, sugar and XO sauce and sauté for 1–2 minutes.
Add the clams, Shaoxing wine and soy sauce, cover with a lid and cook over a high heat for 2 minutes, shaking the pan a couple of times. Check to see the clams are opened, then stir in enough of the cornflour to thicken the sauce to coat the back of a spoon.
Add the spring onions and coriander, toss a few times and serve.
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