Ingredients
| 3 tablespoons peanut oil | |
| ½ brown onion, finely diced | |
| 3 cloves garlic, finely diced | |
| 800g pipi | |
| 500g samphire | |
| ¼ cup soy sauce | |
| ¼ cup black vinegar | |
| shiso (perilla) to garnish |
Pipi can be found in estuaries where the river meets the sea. Once you have collected your pipi we suggest leaving them in a cool place in salt water for at least two hours so they purge the sand, which stops them from being gritty when eaten.
Instructions
| 1. | Heat a large wok over a medium heat and add the peanut oil. |
| 2. | Add the brown onion and stir continuously for 5 minutes, making sure not to burn the onion. |
| 3. | Add the garlic and continue to cook for another minute. |
| 4. | Increase the heat to high, add the pipi and continue to stir. |
| 5. | Once the pipi begin to open, add the samphire. |
| 6. | Toss to combine with the pipi then add the soy sauce and black vinegar. |
| 7. | Continue to toss until all the pipi have opened. |
| 8. | Divide between four bowls and garnish with the shiso. |
Recipes & food styling Karena & Kasey Bird / Photography Tony Nyberg
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