Serves 2-4

Ingredients 

  • 1kg Goolwa PipiCo Pipis
  • 1 tablespoon peanut oil
  • 1 clove garlic, peeled and crushed
  • 5cm piece ginger, peeled and finely chopped
  • 2 kaffir lime leaves, finely chopped
  • 1 long red chilli, de-seeded and finely sliced
  • 1 tablespoon finely chopped lemongrass
  • 1/3 cup coriander leaves
  • 1/3 cup mint leaves
  • 1/3 cup basil leaves
  • 2 tablespoons roasted peanuts
  • 2 tablespoons fried shallots

Nahm jim

  • 1 garlic clove, peeled and roughly chopped
  • 2 long green chillies, deseeded and roughly chopped
  • 2 coriander roots, rinsed and roughly chopped
  • Zest and juice of 1 lime
  • 2 teaspoons sugar
  • 1 tablespoon fish sauce

Method

To make the nahm jim, place garlic, chilli, coriander, zest and sugar together in a mortar and pestle or small food processor to pound or process to a paste. Add juice and fish sauce, stirring to combine and set aside until required.

To cook pipis, place in a bamboo steamer over a wok of boiling water and cook for 3-4 minutes or until shells open. Remove from heat, place pipis in a large mixing bowl and discard water.

Heat oil over a medium heat, add garlic, ginger, kaffir lime leaves and lemongrass, cook for 2 minutes or until aromatic. Add cooked pipis, nam jim, coriander, mint, basil and roasted peanuts tossing until well coated.

To serve, sprinkle over fried shallots.