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.


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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