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+ servings
black bowl with Taiwanese style pipis
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3 from 1 vote

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

Ingredients

  • 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

Instructions

  • 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.