This pipis recipe is very simple and easy to make. I don’t cook pipis often, mainly becasue it’s quite expensive. It’s usually about $20/kg and half of its weight is in shell anyway. While this recipe uses pips, feel free to use other types of clams.
Serves 3 as a side (approx. 250 calories per serve)
Prep time 10 mins
Cook time 10 mins
Ingredients
1kg pipis
1 lemongrass stalk, cut into 2 inch pieces
1L water
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
Tip: For best results, use a wok like this one that we have.
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.
More Seafood Recipes
- Seafood Boil with Creole Seasoning
- Prawn and Mussel Linguine with Basil
- Grilled Scallops and Cauliflower Mash
- Frutti di Mare all’Arrabiatta
- Prawn and Mussel Paella
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