Pipis with Ginger and Spring Onion Sauce

Pipis with Ginger and Spring Onion Sauce

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Pipis with Ginger and Spring Onion Sauce
  • Pipis with Ginger and Spring Onion Sauce
  • Pipis with Ginger and Spring Onion Sauce
Pipis with Ginger and Spring Onion Sauce

Pipis with Ginger and Spring Onion Sauce

Cuisine

Cambodia

Recipe Description

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. 

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

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

Recipe Steps

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.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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