serves
4
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Seasonal Savers
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1 kg fresh periwinkles (see Note)
- 1 sheet wakame, to serve
- 1 long red chilli, finely chopped, to serve
- 2 spring onions, thinly sliced, to serve
For the desert lime chilli sauce
- 2 long red chillies, finely chopped
- 3 tbsp desert limes, halved
- 5 spring onions, thinly sliced
- 2 tbsp fried shallots
- 2 tbsp dried scallops, blitzed with ½ tbsp oil
- 2 tbsp roasted shrimp paste
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 garlic cloves, finely chopped
- 2 tsp ground pepperberry
- 150 ml canola oil
- 1 tbsp mirin
- 1 tbsp rice wine vinegar
- 3 fresh lemon myrtle leaves
- 40 g ginger, sliced
- 1 tsp tamarind purée
- 1 tbsp Cheong Chan cooking caramel
Instructions
- To make the desert lime chilli sauce, combine the ingredients in a large, heavy-based saucepan and bring to the boil. Reduce the heat to a gentle simmer and cook for 30 minutes on low heat.
- Boil the periwinkles in salted water for 20 minutes, then drain. Rehydrate the wakame in plenty of water for 5-10 minutes.
- Heat a large wok, or large frying pan over high heat, then add the desert lime chilli sauce and drained periwinkles. Stir fry for 5-10 minutes, or until combined and heated through.
- To serve, drain the wakame and place it onto a serving platter. Top with the periwinkles with desert lime chilli sauce. Sprinkle with chilli and spring onion and serve.
Note
- Periwinkles are also available frozen. Reduce cooking times if using pre-cooked frozen periwinkles; boil for 7 minutes and stir fry for 1 - 2 minutes.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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