- serves 4 people
- preparation 15 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 3 cm piece ginger, peeled and finely chopped
- 60 ml (¼ cup) sweet chilli sauce
- 80 ml (⅓ cup) chicken stock
- 2 tbsp soy sauce, or to taste
- 1 kg pippies, soaked and rinsed
- 2 spring onions, roughly chopped
- 1 handful coriander leaves, roughly chopped
Instructions
- Heat a heavy-based saucepan over medium heat. Add the oil and cook the garlic and ginger for 1 - 2 minutes or until fragrant. Add the sweet chilli sauce, stock and soy sauce, then simmer until slightly thickened.
- Add the pippies, stir to coat well, then cover and cook, shaking the pan regularly for 5 - 6 minutes or just until the pippies open. Transfer to a serving dish, scatter with spring onion and coriander and serve.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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