Entertaining

Pipis in spicy lemongrass tomato broth

Name: Pipis in spicy lemongrass tomato broth
Yield: 4
Ingredients: 1/3 cup (80ml) vegetable oil; 4 eschalots, thinly sliced; 4 garlic cloves, thinly sliced; 1 lemongrass stalk, halved and bruised; 2 kaffir lime leaves; 5cm piece (25g) ginger, thinly sliced; 5cm piece (25g) galangal, finely grated; 1/2 bunch coriander, stems finely chopped, leaves picked and finely chopped; 1 long red chilli, finely chopped, plus extra to serve; 2 tbs fish sauce; 2 tbs sambal oelek; 500g ripe tomatoes, finely chopped; 200g grape tomatoes; 1kg pot-ready pipis, purged; Lime wedges, to serve

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by Georgina Esdaile

Food Editor

Jan 08, 2022

Make the most of tomatoes with this summer pipi dish.

1/3 cup (80ml) vegetable oil
4 eschalots, thinly sliced
4 garlic cloves, thinly sliced
1 lemongrass stalk, halved and bruised
2 kaffir lime leaves
5cm piece (25g) ginger, thinly sliced
5cm piece (25g) galangal, finely grated
1/2 bunch coriander, stems finely chopped, leaves picked and finely chopped
1 long red chilli, finely chopped, plus extra to serve
2 tbs fish sauce
2 tbs sambal oelek
500g ripe tomatoes, finely chopped
200g grape tomatoes
1kg pot-ready pipis, purged
Lime wedges, to serve

Method

1.

Heat oil in a wok over high heat. Add eschalot, garlic, lemongrass, lime leaves, ginger, galangal, coriander stems and chilli, and cook for 5-6 minutes or until caramelised and fragrant. Add fish sauce, sambal oelek and tomatoes, and cook for 6-8 minutes until softened and juicy. Add the pipis, cover with a lid and cook for 6-7 minutes until the pipis have opened. Discard any unopened pipis. Serve topped with extra chilli, coriander leaves and lime wedges.

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