Ingredients
2 spring onions
2 knobs ginger
2 dried red chilli peppers
2 kg pipi
1½ cups saké
SIDS SALT & PEPPER to taste
Directions
Slice the spring onion thinly and set it aside.
Peel the ginger skin, cut into thin slabs, and julienne into thin strips.
Remove the seeds from the dried red chilli and cut into small rounds.
In a large frying pan, place the pipi in a single layer and add saké.
Add julienned ginger and dried red chilli. Cover with the tight-fitting lid and bring the saké to a boil over medium-high heat.
Once it's bubbling nicely, lower the heat to medium and continue to steam for 3-5 minutes (2-3 minutes for smaller shells) until all the pipi open their shells. Shake the pan once in a while to make sure the pipi are not over-lapping each other. Remove and discard any that have not opened after you're done cooking.
Remove the lid and add spring onion and SIDS SALT & PEPPER.
Transfer pipi to a serving bowl with the remaining sauce and serve immediately.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for a day.
