Pippies in ginger and sweet chilli sauce

Not only do these pippies come together quickly, they get plenty of flavour from no-fuss aromatics like ginger, garlic, sweet chilli sauce, soy sauce and coriander.

Pippies in ginger and sweet chilli sauce Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 3 cm piece ginger, peeled and finely chopped
• 60 ml (¼ cup) sweet chilli sauce
• 80 ml (⅓ cup) chicken stock
• 2 tbsp soy sauce, or to taste
• 1 kg pippies, soaked and rinsed
• 2 spring onions, roughly chopped
• 1 handful coriander leaves, roughly chopped

Instructions

1. Heat a heavy-based saucepan over medium heat. Add the oil and cook the garlic and ginger for 1 - 2 minutes or until fragrant. Add the sweet chilli sauce, stock and soy sauce, then simmer until slightly thickened.
2. Add the pippies, stir to coat well, then cover and cook, shaking the pan regularly for 5 - 6 minutes or just until the pippies open. Transfer to a serving dish, scatter with spring onion and coriander and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fruits Of The Sea

Watch The Full Episode Here

G

Watch The Full Episode Here

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