Stir-Fried Pipis in Bean Sauce with Chillies

Preparation info
    • Difficulty


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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)


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. Ad