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Pipis with chilli, coriander & ginger


  • Wash the pipis well in cold running water. 
  • Then heat a little oil in a wok (or large non-stick pan) and gently saute the ginger, garlic and chillies to release the aromas. Add ¼ cup stock with the Chinese wine, soy and oyster sauce. Mix well, cover and bring to the boil. 
  • Add the pipis to the wok, cover and cook, removing the pipis as they open (discarding any that don't) and adding more stock if needed.
  • Then add the lime juice and sugar to the cooking liquid. Mix well, briefly cook and taste for seasoning.  Stir in the coriander and pour over the pipis.
  • Serve with bowls of steamed rice on the side.


  • 1 kg pipis
  • vegetable oil
  • a good knob of fresh ginger, grated
  • 2-3 garlic cloves, crushed
  • 2 small red chillies, seeded & finely sliced
  • fish stock
  • ¼ cup Chinese wine
  • a good splash of soy sauce
  • a good splash of oyster sauce
  • juice of ½ lime
  • a good pinch of brown sugar
  • 2 tbsp fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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