Taiwanese Style Pipis
Delicious Taiwanese style pipis tossed with chillies, garlic, ginger, soy sauce etc.... Perfect at anytime of the year but exceptionally sensational on a warm afternoon with a couple of chilled beers.
Course: Side Dish
Cuisine: Taiwanese
Servings: 4 people
Author: Dhanya Samuel
- 1 kg pipis
- 75 ml Shao xing rice wine
- 6 gms fresh ginger; sliced thinly
- 30 gms spring onions green part; finely chopped
- 1 long red chilli medium heat variety; finely chopped with seeds
- 35 gms fresh coriander both stalks and leaves; finely chopped
- 40 gms garlic; finely chopped
- 20 ml sesame oil
- 30 ml vegetable oil
- Salt to season
- Lemon wedges
For the sauce
- 60 ml oyster sauce
- 5 gms raw sugar
- ½ tsp freshly milled black pepper
- 75 ml pipis cooking liquid
Heat a large saucepan and add the pipis, ginger and rice wine. Cover and cook for 2-3 minutes and shake periodically. Remove the pipis as they pop open (all the pipis will not pop open at the same time so keep removing as they do).
Remove the ginger slices and reserve 75 ml of the cooking liquid.
In a bowl, mix all the sauce ingredients together.
Heat vegetable and sesame oil in a large pan or wok. Add half of the chopped garlic and fry on low heat till golden brown and toasty (take care not to burn).
Then add the remaining chopped garlic along with the prepared sauce; bring to boil.
Add the cooked pipis along with the rest of the ingredients and toss well to combine. Season with salt only after tasting.
Serve immediately with lemon wedges.