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