Pippis steamed in beer with chilli and lemongrass

Pippis steamed in beer with chilli and lemongrass

By
From
KOTO
Photographer
Michael Fountoulakis

No sooner did we sit down on the beach at Nha Trang, looking out over the South China Sea, than we were offered a bowl of steamed clams perfumed with chilli, lemongrass and coriander. Who could resist? This is a wonderfully simple dish to prepare. Mussels can be substituted for pippis.

Ingredients

Quantity Ingredient
375ml beer
2 long red chillies, seeded and finely chopped
2 lemongrass stems, finely chopped, white part only
1.5kg small pippis, cleaned of any sand and grit
4 spring onions, sliced
1 large handful coriander sprigs

Method

  1. Pour the beer into a deep saucepan and add the chilli and lemongrass. Bring to the boil and simmer for 10 minutes.
  2. Add the pippis and cover. Simmer for 3–5 minutes, or until the pippis have just popped open. Do not overcook, as this will result in the pippis being tough and chewy.
  3. Remove from the heat and stir through the spring onions and coriander. Arrange the pippis in a large bowl, discarding any unopened shells, and drizzle the cooking liquid over the top. Serve immediately.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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