South Australian pipis with soft Asian herbs and lotus rootlet pickle

Chef Josh Kim, Level One

Ingredients:

• 350 g pipis (or other similar shellfish)
• 50 ml verjuice
• Vietnamese mint
• Thai basil

Lotus rootlet pickle:

• 8 tbsp chilli flakes
• 6 tbsp coriander seeds
• 2 tbsp chopped garlic
• 300 ml vegetable oil
• 500 ml rice wine vinegar
• 1 jar lotus rootlet

Method: Place the all of the pipis (we choose local Goolwa Pipis, but any pipi or similar shellfish will do!) into a hot pot with the verjuice for 3 minutes.

After cooking, add the Vietnamese mint and Thai basil and wilt.

Place the cooked pipis with juice in a bowl and garnish with extra herbs and the lotus rootlet pickle.

Head Chef Josh Kim, Level One