INGREDIENTS
½ cup water
2 tablespoons light soy sauce
2 teaspoons pounded yellow rock sugar
½ teaspoon sesame oil
5cm piece ginger, juiced
2 tablespoons peanut oil
1 small red onion, cut into eighths
2 cloves garlic, finely chopped
2 small red chillies, seeded and finely chopped
2 tablespoons salted black beans, washed
2 tablespoons Shaoxing
1.5kg Pipis, purged
Steamed jasmine rice, to serve
METHOD
Combine the water, soy sauce, rock sugar, sesame oil and ginger juice and set aside.
Heat a wok until hot, add peanut oil and heat until very hot. Add the onion and stir-fry for about 2 minutes, until it starts to colour. Add the garlic, chilli and black beans and stir to combine. Add the Shaoxing and cook, stirring, for a further 30 seconds or so. Add the stock mixture and Pipis and toss well to combine. Reduce heat and cover.
Cook for 1-2 minutes until pipis start to open. Uncover and, using a slotted spoon, remove Pipis as soon as they open, placing them on a plate. When all Pipis are removed, boil sauce vigorously until it thickens slightly.
Return Pipis to sauce, stir well and serve immediately with steamed jasmine rice.
