Fresh Pippes in XO Sauce with Crunchy Rice Noodles
1 litre of chicken stock
3-4 heaped tablespoons of XO Sauce
2-3 heaped tablespoons of oyster sauce
1 teaspoon of caster sugar
splash of fish sauce
2 kg of purged pippies
Cornflour and water to make a slurry
Make your cornflour slurry - approximately 3 to 4 teaspoons with water
Combine 3-4 tablespoons of XO paste in a saucepan with the chicken stock, oyster sauce, splash of fish sauce, sugar and bring it to the boil.
Add your cornflour slurry to your XO sauce a little at a time and stir continuously until the mixture is thick and glossy and coats the back of your spoon. Set this aside and keep it warm.
To make the noodles, soak rice noodles in warm water until soft and pan fry them in a non stick pan with oil until they crispy and golden, then flip them like a pancake to brown the other side and serve them underneath the pippies. The amount of noodles underneath is up to you.
Heat a large wok until smoking hot over high heat, add oil, a splash of water and pippies, cover with a lid and shake the wok occasionally, until the pippies open.
Pour the XO sauce over the pippies and if the sauce is little too runny, thicken it with a little more cornflour slurry. If the pippies need more XO sauce, add another spoonful of XO Sauce and mix it through.
Plate up the pippies on a bed of crunchy rice noodles in a deep dish with all the sauce and serve it with boiled rice and Asian greens.
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