( SERVES 3 )
As with all shellfish, discard any pipi that are already open in their shells before cooking - they've gone bad.
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|½ cup||Self raising flour|
|½ cup||Red onion|
|1 tbsp||Fresh parsley|
|1 tbsp||Salt & freshly ground pepper|
|1 tbsp||Sweet chilli sauce|
|¼ cup||Soda water|
1. Immerse pipi in fresh water and leave overnight. Drain off water and make sure sand is rinsed off. Place pipi in a saucepan with 1/4 cup water. Cover and place over a medium-high heat for 3 to 4 minutes, shaking the pan at times, until pipi have opened.
2. Remove meat from shells and roughly chop. Place flour in a bowl and add chopped onion, 1 tsb lemon rind, chopped parsley and season with salt and pepper. Mix in the sweet chili sauce, soda water and pipi meat.
3. Heat butter and oil together in a large frying pan and cook heaped teaspoonfuls of batter over a medium heat until golden on both sides.