Black Bean Sauce Pipis

    25 minutes

    A dish of fresh pipis steamed in stock and black bean sauce.


    1 person made this

    Serves: 4 

    • 2kg Pipis
    • 1 tablespoon peanut or vegetable oil
    • 1/2 teaspoon sesame oil
    • 1 bunch spring onions including green stems sliced
    • 4 garlic cloves sliced
    • 1 teaspoon ginger peeled and grated
    • 200ml chicken stock or white wine (or combination)
    • 1 tsp brandy or cognac
    • 1 tablespoon black bean sauce

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat the oil in a heavy-based saucepan on medium heat then add some sesame oil.
    2. Add the spring onions, garlic and ginger and cook until soft.
    3. Add the stock or wine and warm through.
    4. Add cognac, black bean sauce and pipis.
    5. Stir well then cover with a tight fitting lid.
    6. Steam pipis over high heat for about three minutes until shells fully open (discard any that remain closed).
    7. Shake pan once during the cooking process to distribute heat and cooking liquid. Don’t overcook as pipis will toughen.
    8. To serve, place pipis in a large bowl and pour liquid over the top.

    See it on my blog

    Goolwa PiPiCo

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