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  • Ingredients

  • XO Sauce


  • Ingredients:

  • 1.

    Place the XO paste in a fry pan and cook it out slowly until the raw flavour has gone, about 30 minutes to one hour.

  • 2.

    Steam the pippies in water or stock until they just open.

  • 3.

    Add four tablespoons of the XO sauce and toss through.

  • XO Sauce:

  • 1.

    To make the XO sauce, blend the chillies, ginger, garlic, salt and sugar to a fine paste with enough vegetable oil to well cover the ingredients.


Finish with the sliced shallot.

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Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Pippies.


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Posted by Mich159Report
I have tried a few Neil Perry's recipes, they are great dishes and easy to make not to mention not too oily

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