Pipis in xo and 'nduja

Name: Pipis in xo and 'nduja
Ingredients: 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); 21/2 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

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Servings: 4

Author : Phoebe Wood

phoebe wood pips xo

Ingredients

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1/4 cup (60 milliliters) sunflower oil4 long green shallots, chopped1/2 bunch garlic shoots, chopped2cm piece (10 grams) ginger, finely chopped100 grams ’nduja (spreadable spicy salami)21/2 tbs good-quality XO sauce (we used Lee Kum Kee brand)2 tsp each cornflour and caster sugar2 tbs Chinese rice wine (shaohsing – from Asian food shops)1kg pot-ready pipis

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Instructions

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Step 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.

Step 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.