There’s nothing like a quick and easy stir-fry when you’re short on time; these pipis with lemongrass are inspired by a recipe from chef Mark Jensen of Red Lantern in Darlinghurst. I make it with Goolwa pipis from South Australia as I usually have a bag in the freezer for quick meals, but this simple marinade makes everything taste great so use any bivalves or crustaceans, such as blue mussels, vongole or prawns. If I have leftover cooked rice in the fridge I often make a Red Rice Cake to serve with it, but steamed rice works well too; Vietnamese pickles are also a great accompaniment (see video below). I find a glass of Vigna del Cristo, a pale pink dry Lambrusco di Sorbara from Emilia-Romagna, works particularly well with the spice in this dish.
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