Pippies in XO

AT A GLANCE

  • Serves 4 people

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

  • 1 kg pippies
  • 2 tbsp peanut oil
  • 3 red shallots, quartered
  • 5 cloves garlic, crushed
  • 40 gm ginger, peeled and thinly sliced lengthways
  • 1 tbsp salted black beans (see note)
  • 2 tbsp XO sauce (see note)
  • 50 ml Shaoxing wine
  • 2 tsp light soy sauce
  • 100 ml chicken stock
  • 1 tsp sugar
  • 2 long red chillies, halved lengthways
  • 3 green onions, cut into 5cm lengths
  • To serve: sprigs of coriander
01   Heat a wok over high heat, add 150ml of water and bring to the boil. Add pippies, cover and cook for 3-4 minutes, removing pippies as they open. Drain and reserve.
02   Heat oil in wok over high heat, add shallots, garlic and ginger and sauté for 2 minutes, add black beans, XO and Shaoxing and simmer for 2 minutes. Add soy, chicken stock and sugar and simmer for another 2 minutes. Add pippies, 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.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

Drinking Suggestion:

FULL-BODIED ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Aug 2007

Aug 2007

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