STIR-FRIED PIPIS WITH TOMATO CHILLI SAUCE

Pipis are found all around the Australian coast and are mainly hand-harvested from the intertidal zone of sandy surf beaches. They are usually stored in fresh water to purge them of sand and grit before they’re sold, but it’s always a good idea to place them in a large bowl of cool water for several hours, at room temperature, so they ‘spit out’ any remaining sand.

SERVES

PREP TIME

10 mins

COOK TIME

10 mins

ALTERNATIVE SPECIES

ALTERNATIVE SPECIES:

INGREDIENTS

2 tablespoons vegetable oil
1kg Pipis, purged (see notes)
1 bunch garlic chives, cut into 5cm lengths
Steamed jasmine rice, to serve

METHOD

Make Tomato Chilli Sauce: combine all ingredients.

Heat a wok, add oil, pipis and Tomato Chilli Sauce, cover and cook for a minute or 2, shaking often, until shells start to open. As each shell opens, remove to a serving bowl.

When all shells have opened, return pipis to the wok, add chives and toss them through.

Transfer to a serving bowl and serve with steamed rice.

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