Ingredients
- 1kg mussels
- 750g pipis
- 4 tbsp oyster sauce
- 2 tbsp palm sugar, chopped
- Sesame oil
- 2 3cm knobs ginger, peeled and thinly sliced
- 1 bunch spring onions, washed and sliced into 5cm lengths
- 1/2 bunch coriander sprigs, picked
- Ground white pepper
Method
Rule No. 2: Store them, refrigerated, in a colander covered with wet cloth or paper with a dish underneath to catch the liquid.
Heat a wok and add about a centimetre of water to cover the bottom. Add the mussels and pipis and cover with a tight-fitting lid. Steam for a few minutes and remove shellfish to a bowl as they open.
With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions. Cook for a few minutes until the sugar has dissolved and the flavours have mingled. Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water. Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
To serve
Serve in individual bowls with rice or fine egg noodles.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
