Pipis in XO

    30 minutes

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


    11 people made this

    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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