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Pippies/Clams in Xo Sauce


1. 4 tablespoons of vegetable oil

2. 150g dried vermicelli noodles

3. 1 teaspoon cornflour

4. 1kg pippies/clams

5. 1 litre of water

6. 2 tablespoons XO sauce

7. 100ml chicken stock

8. 1 teaspoon sugar

9. 1/2 teaspoon of salt

10. 1/2 teaspoon of mild curry powder

11. 1 teaspoon soy sauce

12. 1 bunch of spring onions, green and white parts, sliced

13. Coriander leaves to garnish


1. Vermicelli Noodles: soak in warm water for 15 minutes, then drain. Mix it with the curry powder and keep it aside

2. Cornflour: Mix with 2 tablespoons of water until smooth

3. Spring Onions: slice finely


Ø Heat 2 tablespoons of the oil in a large frying pan. Lay the vermicelli evenly over the pan and fry until lightly browned. Flip and do the same for the other side. Remove to a large serving plate and keep warm.

Ø Heat a wok over high heat. Add 1 litre of water and the pippies, cover and bring to the boil.

Ø Remove the pippies as they open and set aside.

Ø Throw away the water and wipe the wok clean.

Ø Heat the remaining oil in a wok over high heat add half of the sliced spring onion and fry for about a minute, add the XO sauce and stir through quickly.

Ø Add the stock, sugar, salt and soy sauce and cook for 1 minute.

Ø Add the pippies and cook for 1-2 minutes until the shells are fully open. Add the cornflour mixture and the remaining spring onions and toss to combine.

Ø Serve the pippies on top of the pan-fried vermicelli and garnish with some coriander.

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