Stir-Fried Pipis in Bean Sauce with Chillies


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

I really love the taste of fermented bean curd; it adds complexity of flavour here. This works well with mussels as well as pipis, and a combination of the two would be great with some noodles tossed in at the end — a sort of Asian spaghetti vongole.


  • 500 g (1 lb 2 oz) pipis or clams (vongole)
  • 2 teaspoons fermented red bean curd
  • 1 tablespoon yellow bean soy sauce
  • 3 tablespoons fresh chicken stock
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, finely chopped
  • 3 small wild green chillies, finely sliced
  • 2 tablespoons shaoxing
  • 1 small red capsicum (pepper), diced


Wash the pipis in cold water, discarding any that are open.

Mash the fermented red bean curd with a fork then stir in the yellow bean soy sauce, stock and sugar.

Heat a wok until just smoking. Add the vegetable oil and, when hot, add the garlic and chillies and stir-fry until fragrant. Deglaze the wok with shaoxing, add the pipis and stir-fry for 2–3 minutes. Add the capsicum and bean sauce mixture to the wok and toss together. Cover the wok with a lid and cook for 2–3 minutes, shaking the wok occasionally, until the shells just begin to open up, then use a slotted spoon to transfer the pipis into a bowl. Return the wok to the heat and simmer the sauce, uncovered, until it reduces and thickens slightly. Pour the sauce over the pipis to serve.