AT A GLANCE
Inspired by Billy Kwong's mussels in XO and black bean.
|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.