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.