Pipis in XO

Pipis in XO


4 people made this

Inspired by Billys Kwong's mussels in XO and black bean.

Serves: 4 

  • 150ml water
  • 1 kg Pipis
  • 2 tablespoons peanut oil
  • 3 red shallots, quartered
  • 5 cloves garlic, crushed
  • 40g ginger, peeled and thinly sliced lengthways
  • 1 tablespoon salted black beans (see note)
  • 2 tablespoons XO sauce (see note)
  • 50ml Shaoxing wine
  • 2 teaspoons light soy sauce
  • 100ml chicken stock
  • 1 teaspoon sugar
  • 2 long red chillies, halved lengthways
  • 3 green onions, cut into 5cm lengths
  • to serve: sprigs of coriander

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat a wok over high heat, add 150ml of water and bring to the boil. Add Pipis, cover and cook for 3-4 minutes, removing pipis as they open. Drain and reserve.
  2. Heat oil in wok over high heat, add shallots, garlic and ginger and saute for 2 minutes then add black beans, XO and Shaoxing and simmer for 2 minutes. Add soy, chicken stock and sugar and simmer for another 2 minutes. Add Pipis, chilli and green onion, toss to combine and serve garnished with coriander.


Note: XO Sauce is made from dried seafood such as scallops and chilli. XO and salted black beans are available from Asian grocery stores.

See it on my blog

Goolwa Pipi Co

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