Chef’s table

Rockpool’s XO Pipis Ingredients For the XO Sauce

4 dried scallops (available at Asian supermarkets)

50g dried shrimp

200g fresh, long red chilli (seeds removed and finely chopped)

50g ginger, finely chopped

50g garlic, finely chopped

30g sea salt

30g white sugar

300ml vegetable oil

3 spring onion, finely sliced

For the pipis

500g pipis

200ml chicken stock

3 tablespoons XO sauce

50ml light soy

2 teaspoons white sugar

20g jamon, finely sliced (or streaky bacon) 2 teaspoons potato starch mixed with 2 tablespoons cold water

50g karkalla (substitute with sliced celery)

50g tatsoi leaves (available in good fruit and vegetable shops, otherwise substitute with bok choy)

Method

In separate bowls, soak the dried scallop and dried shrimp in hot water. Leave overnight to rehydrate.

The next day, place the scallops (in the soaking liquid) in a heatproof bowl and steam over boiling water for about 10 mins until softened. When cool enough to handle, remove the small muscle from the side of the scallop and shred them into fibres with your fingertips.

Finely chop the dried shrimp in a spice grinder or with a knife.

Place all the ingredients, except the spring onion, in a large heavy-based saucepan. Cook over a low heat for about 45minutes, stirring every 5-10minutes. Cook until fragrant and the colour changes to a deep red. Remove from the heat, leave to cool, and stir in spring onions.

Heat a heavy based pan over a high heat. When hot, carefully add the pipis with a little water and cover with a tight-fitting lid. Cook until the pipis open, this should only take 1 or 2 minutes. Strain the pipis and set aside.

Add a little oil to the pan and fry off the jamon then add the other ingredients, except the water/potato starch mix. Bring to the boil and check seasoning, adjust with light soy or sugar if necessary. Once ready, add the water/ starch mixture while stirring to slightly thicken the sauce. You may not need all of it depending on preference. Add the pipis and toss through to coat.

Remove from the heat toss through karkalla and tatsoi leaves to soften.

rockpoolbarandgrill.com.au

This dish is inspired by one that was presented by Rockpool chefs, led by Culinary Director Corey Costelloe, at the Greenstone & Gold dinner hosted by Rockpool Melbourne during the Melbourne Food & Wine Festival. The dinner showcased Indigenous ingredients and flavours.

About Pipis

Pipis are in season from June to November in NSW and available all year round from South Australia. They are one of the unsung heroes of the seafood world. Home cooks often steer clear of pipis as they mistakenly believe they are difficult to cook. The most difficult thing about pipis is finding them. You will need a reputable and reliable fishmonger. The work that goes into sourcing pipis pays off, as they are delicious seafood specimens and always a crowd-pleaser when cooking for friends and family.

Corey’s Tips

When sourcing pipis look for bright shells that are closed and intact. If the shell is open, tap it gently and if it closes, it’s fresh. They should smell fresh, like the sea.

When buying from a fishmonger, ask if they have been purged of any sand and grit. If not, make sure to purge them yourself.

To purge or clean pipis, soak in seawater (or combine 30g salt to every litre of water) for several hours, or overnight if possible. Purge in a cool place, not the fridge, or they will close up, hindering the cleaning process.

Cook pipis as soon as possible after sourcing them. To store prior to cooking, pop in a container in the fridge.

When cooking pipis make sure the shells open. Discard any pipis that do not open. (This is not because they are necessarily bad or off, but because the meat inside will be very overcooked if you keep cooking it to open the shell.)

Pipis don’t take long to cook. Remove from the heat as soon as shells open, otherwise they will become tough and chewy if left on the heat for too long.