Easy Main Asian

Pipis in xo and 'nduja

Name: Pipis in xo and 'nduja
Yield: 4
Cuisine: /asian
Ingredients: 60ml sunflower oil; 4 long green shallots, chopped; 1/2 bunch garlic shoots, chopped; 10g ginger; 100g ’nduja (spreadable spicy salami); 50.00 ml good-quality XO sauce (we used Lee Kum Kee brand); 2 tsp each cornflour and caster sugar; 40.00 ml Chinese rice wine (shaohsing – from Asian food shops); 1kg pot-ready pipis

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by Phoebe Wood

Nov 02, 2018

Golden Century's pipis in xo sauce is a cult classic, we're showing you how to make it.

1/4 cup (60ml) sunflower oil
4 long green shallots, chopped
1/2 bunch garlic shoots, chopped
2cm piece (10g) ginger, finely chopped
100g ’nduja (spreadable spicy salami)
2 1/2 tbs good-quality XO sauce (we used Lee Kum Kee brand)
2 tsp each cornflour and caster sugar
2 tbs Chinese rice wine (shaohsing – from Asian food shops)
1kg pot-ready pipis

Method

1.

Heat oil in a wok over medium-high heat. Add shallot, garlic shoot, ginger and ’nduja, and cook, breaking up ’nduja with a wooden spoon, for 1-2 minutes or until oil begins to separate. Add XO sauce and stir to combine.
2.

Combine cornflour, sugar and shaohsing in a bowl to dissolve cornflour. Add to wok and simmer for 1 minute, then add pipis and cover with a lid. Cook, shaking wok, for 3-4 minutes or until pipis open. Discard any that remain closed. Transfer to a serving platter and serve immediately.

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