Duncan Welgemoed’s Goolwa pipis

METHOD

1. Dissolve 1 tablespoon of salt in 3 litres 
of water at room temperature. Soak pipis in salt water for 2 hours. Pour out salt water. Rinse pipis. 
2. In a bowl, combine soy sauce, kecap 
manis and chilli. Using a hand blender, 
blend to emulsify.  
3. Broth: Melt butter in a frying pan over medium heat. Add garlic and ginger in the butter until translucent, add the pipis and white wine and bring to the boil. Add soy mixture, vinegar and season with lemon juice and salt. Add chopped fennel.
4. To serve, throw in a bowl and eat with crusty bread while using the shells as tiny spoons.