Pipis with Ginger and Spring Onion Sauce
Share
Healthy, fast and simple, this dish is a warming favourite and uses a typical combination of Asian flavours. You can buy chicken stock, but I prefer to use homemade stock, as it’s a better, rounder flavour. It’s easy to make: next time you have a roast chook, cover the carcass with water and simmer with celery tops, carrot and peeled onion, strain, let cool and freeze until you need it.
Recipe details
Serves: Recipe for 4.
Protein: Seafood
Ingredients
40 ml (1¼ fl oz) peanut oil
2 teaspoons sesame oil
2 banana shallots, diced
5 garlic cloves, minced
70 g (2½ oz) ginger, julienned
350 ml (12 fl oz) chicken stock
2 teaspoons sugar
2 long red chillies, deseeded and sliced into thin strips
1 kg (2 lb 3 oz) pipis or clams (vongole)
1 bunch spring onions (scallions), sliced into thin rings
20 ml (¾ fl oz) light soy sauce
200 g (7 oz) rice, steamed
Method
In a large non-stick frying pan with a lid, warm the peanut and sesame oils over a medium heat. Add in the shallots, garlic and ginger and sauté. You don’t want the ingredients to colour. Add the chicken stock, sugar and chillies and bring to the boil, then add the pipis and put the lid on the pan.
Once the pipis have opened, add in the spring onion and the soy sauce. You can serve this dish straight out of the pan, ladling it over bowls of steamed rice.