4 as an entrée
Lyndey Milan's stir-fried pippies with honey-fermented chilli sauce dish is bright and fresh, so choose a wine with similar attributes, like a crisp Rosé or Vermentino would also be superb.
1kg pippies, clams or vongole
2 tbsp (40ml) peanut oil
60g fresh ginger, finely chopped
3 cloves garlic, finely chopped
1 tbsp chopped fermented chillies*, finely chopped
1 ½ tbsp fermented honey*
1 tbsp (20ml) light soy sauce
1 tsp (5ml) sesame oil
1 cup coriander leaves only (1 bunch)
1 tbsp (20ml) lime juice
Bao buns, to serve (optional)
Recipe by: Lyndey Milan
Photography by: John Paul Urizar
1. If pippies are not pre-prepared and cryovaced, soak in cold water with a tablespoon of cooking salt to purge. Rinse and drain well.
2. For the fermented chilli sauce: heat peanut oil in a wok or saucepan over medium heat. Reduce to medium low then add ginger, garlic and fermented chillies and cook, stirring frequently for 3 minutes to develop flavour and until aromatic. Stir in honey and soy and cook over low heat for another 5–10 minutes, stirring very frequently until the sauce is dark.
3. Bring ½ cup (125ml) water to the boil in a wok over high heat. Add pippies and cook, covered, for 1–2 minutes. As they begin to open, immediately remove to a bowl (tap on the shells with tongs to encourage them to open; remove any unopened after about 4 minutes and open by hand, discarding any that won’t). Drain the wok and wipe clean with kitchen towel.
4. Heat sesame oil in the wok over medium heat then add fermented chilli sauce and 2 tbsp (40ml) water. Cook, stirring to combine, for 1 minute. Return pippies to the wok and toss well for 2 minutes. Add coriander and lime juice; toss to combine and serve immediately with Bao buns if desired.
Bao buns are steamed white buns made from glutinous rice flour and can now be found in the freezer section of some supermarkets. Use the chopped fermented chillies (recipe p.53) and the honey from the same jar. You may need to add more honey or more lime juice to balance flavours, depending on how developed your fermented chillies are.