Pipis cooked in chilli, shallots, garlic, white wine sauce and coconut cream
- 1 kg fresh Pipis from your favourite fish monger
- 1 shallot
- 1 red chilli
- 1 green
- 1 knob of butter
- Good lug of quality olive oil
- 1 bunch of coriander
- 4 cloves of fresh garlic
- 3 cups of good white wine
- 400g coconut cream
- 2 kaffir lime leaves thinly sliced
Heat up a wok and add olive oil, chopped garlic, chopped chillies, and chopped shallots on a medium heat. After about 3 minute add the white wine. After another 5 minutes add coconut cream and stir in.
Once these ingredients have come together add the Pipis.
Toss the pipis so they get coated with the above and then put a lid on the wok for about 4 minutes still on medium heat or until you can see the pipis open up. Take lid off and stir often to coat the pipis. Add the butter and stir in.
Once you see the pipis open up then plate onto a serving dish and garnish with the chopped coriander. You won’t need salt as when the pipis open up they release salt water.