Pipis with Black Bean Sauce

    20 minutes

    A fragrant Black Bean Sauce compliments these delectable Goolwa Pipi Co pipis for a quick and satisfying meal.


    2 people made this

    Serves: 4 

    • 2 kg 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 a combination)
    • 1 nip brandy or cognac
    • 1 tablespoon black bean sauce

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.
    2. 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.
    3. To serve, place cockles in a large bowl and pour liquid over the top.

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    Goolwa Pipi Co

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