Lala, I have missed you. Pipis (as they appear to be named here in Melbourne) are pretty similar. I do love my clammie types.
I was so excited that I didn’t take process shots. Oops. The process is pretty simple though.
Food like this needs no further introduction, though pretty pictures would probably endear it to more people. Without further delay, I present one of my favourite foods:
Ginger & Spring Onion Lala (or Pipis)
Adapted from Rasa Malaysia’s ginger & spring onion crab.
600g lala / pipis
Thumb size knob of ginger
8 stalks spring onion
1 red chilli
1.5 tablesp oyster sauce
1/2 tablesp sesame oil
1/2 tablesp fish sauce
1/2 teasp sugar
1/2 teasp white pepper
1/4 cup water
1/2 teasp corn flour
- Clean your lala / pipis, if they aren’t already clean.
- Slice ginger into sticks. Chop the red chilli too. Finally, chop spring onion into 1-2 inch lengths, separating the white hard bits and the green bits.
- In a little oil, fry the ginger, chilli, and white parts of the spring onion until fragrant.
- Throw in everything else – sauce components, cornflour, green bits of the spring onion, and lala / pipis.
- Cover for 5-8 minutes with the heat on medium-high, until all the lala / pipis have opened.