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Wild black pepper pipis

Prep time
10 mins
Cooking Time
15 mins


  • 1kg MSC certified Goolwa PipiCo pipis 
  • 100ml light olive oil 
  • 2 teaspoons whole black peppercorns, crushed in mortar & pestle 
  • 1 tablespoon fresh ginger, julienne 
  • 3 cloves garlic, finely sliced 
  • ¼ bunch coriander stems chopped, leaves picked 
  • 1 long red chilli, finely sliced 
  • 1 tablespoon soy sauce 
  • 2 tablespoons oyster sauce 
  • 2 teaspoons sesame oil 
  • 1 teaspoon honey 
  • 2 green spring onions, sliced into 6cm batons 
  • 2 teaspoons cornflour 
  • 100g dried vermicelli noodles, soaked and drained
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick


  1. Heat a wok over high heat. Add 20ml of oil and cook a quarter of the noodles in a cake shape so they are crispy on the outside. Repeat with all the noodles and arrange them on a serving platter. Set aside and keep warm. 
  2. Heat the remaining oil in the same wok over medium-high heat. Add in the ginger, garlic, chilli and coriander stems. Stir-fry for 1 minute then add in the Pipis. Continue to stir-fry for 2-3 minutes, or until the pipis start to open up. 
  3. Add in the crushed peppercorns, soy sauce, oyster sauce, sesame oil and honey. Toss the pipis for 1 minute so everything is aromatic.  
  4. Mix the cornflour into ½ cup cold water until smooth and pour into the wok. Cook, stirring for about 2-3 minutes, or until the sauce thickens and becomes glossy and coats the pipis. 
  5. Serve the Pipis over the crispy rice noodles and garnish with coriander sprigs before serving.

World Ocean Day

World Oceans Day is celebrated on 8 June 2024. Each year on World Oceans Day, we raise awareness about ending overfishing and protecting our oceans.

World Ocean Day