It has been about 4 years since I’ve cooked pipis but it’s not because I don’t like them. It’s because I refused to buy something where only 50% of its weight (and it’s usually about $20/kg) was actually edible. But today I gave in … I love pipis!
Serves 3 as an appetiser/snack
Prep time 10 mins
Cook time 10 mins
1 lemongrass stalk, cut into 2 inch pieces
1 tbsp canola oil
1 onion, finely chopped
4 cloves of garlic, crushed
4 chillis, sliced
1 tbsp sugar
1 tbsp fish sauce
3 tbsp oyster sauce
10 stems of Thai basil, leaves only
2 stems of coriander, chopped
Wash the pipis. Boil the water in a large pot and add lemongrass.
Add the pipis to the boiling water and let it cook for about 3-5 minutes, basically until they start to pop open. Be careful not to overcook so it doesn’t become rubbery. When cooked, drain and set aside. Set aside the broth as well.
Meanwhile stir in the sugar, fish sauce, and oyster sauce until the sugar has dissolved.
Heat up the oil in a large pan or wok. Add the onion, garlic, and chilli and fry until fragrant.
Then add the pipis, lemongrass and Thai basil with about 4 tablespoons of the broth previously set aside.
Garnish with coriander and serve.