There’s nothing like a quick and easy stir-fry when you’re short on time; this one is inspired by a recipe from chef Mark Jensen of Vietnamese restaurant Red Lantern in Darlinghurst, Sydney. 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. Pipis are usually sold ‘purged’ to remove any sand or grit, however if you buy them loose it’s still a good idea to place them in a large bowl of cool water and natural salt for several hours or overnight to get rid of any remaining sand. Use 30g salt/litre water (1oz salt/2 pints water) and place them in a cool place at room temperature, if you refrigerate them they’ll close up and won’t ‘spit out’ the sand. Packaged pipis and other clams are already purged and best refrigerated in their sealed bag until ready to use and mussels don’t require purging. If I have leftover cooked rice in the fridge I often make a Red Rice Cake to serve with these pipis, 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 dry, pale pink Lambrusco di Sorbara from Emilia-Romagna – works particularly well with the spice in this easy dish of pipis with lemongrass.
Serves 2–4
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