Pipis
serves
4
Pipis
Shellfish are ideal for grilling, not even requiring a pan, the shells springing open on the hot coals telling
you when they are ready. I took great delight in
‘pipi-ing’ as a youngster, to use as bait for fishing. While you couldn’t get fresher, they were as gritty as hell, so you have to ensure that they are well purged to expel all the sand prior to cooking. You can use a woodfired barbecue using seasoned hardwood such as apple, burnt slowly down to embers, if you like. – LH
Ingredients (7)
- 1.5kg live pipis
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 1 bunch garlic shoots (from good grocers or Asian food shops)
- 100ml extra virgin olive oil
- 1 long red chilli, seeds removed, thinly sliced
- 1/2 bunch flat-leaf parsley, leaves picked, finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Soak pipis in cold salted water for 30 minutes to purge any impurities. Drain and rinse under cold running water, then drain again.
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2.Heat a barbecue or chargrill pan to high heat. Working in batches, place pipis on grill, cover and grill for 2-3 minutes or until starting to open. Discard any that remain closed. Transfer to a heatproof bowl, reserving any juice. Stir through lemon zest and juice.
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3.Meanwhile, grill the garlic shoots, turning occasionally, for 4-5 minutes or until lightly charred.
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4.Heat oil in a frypan over mediumhigh heat. Add chilli and cook, stirring occasionally, for 2 minutes or until softened. Reduce heat to medium and add pipis and pipi liquid. Cook, stirring regularly, for 1 minute or until heated through, then stir through parsley.
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5.Transfer pipi mixture to a large serving bowl, top with garlic shoots and serve immediately.
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