Caught fresh pipi from Venus Bay/Cape Liptrap Coastal Park. January is the peak season to go pipi catching because the weather is generally nicer. The pipis at Venus Bay are located in the top 10cm of sand, you can find them across the tidal zone of the beach and commonly, if you find one then you should find a couple more (or lots) around the same spot!
We went there at roughly 4pm on a fairly cold day (21C), it was wavy when we got there but decided to go into the water anyway. Wetsuit/swimwear recommended!!! Originally I thought that we would only need to stay on the sand and dig them out with our hands, turned out we had to go into the water and sit in there while the waves tried to wash us back onto the shore. Thankfully, we found pipis straight away; it was really satisfying and addictive at the same time we all found it hard to let go of. If it wasn’t that the big strong waves we would have stayed there for a longer period of time.
Between the 6 of us, we got roughly 1 litre of pipis per person which is well under the limit of 2L per person at Venus Bay. We kept them in the sea water so they would stay alive (from the time we caught them til dinner the next day I believe that they were still alive, (the fresher the better of course).
Just a note that recreational fishers must have a fishing licence (AUD$6.00 for 48 hours) and are prohibited from using tools, Pipis must be dug up using hands or feet only.
For more information on pipis catching at Venus Bay, please visit the link:
Obviously we have collected the pipis to eat hence why this recipe post.
Pipis or Plebidonax deltoides feeds off phytoplankton by filtering them from the water, and since they live in the sand spots there can be sand in the pipis. To get the pipis to spit out the sand naturally, you need to remove them from the sea water and soak them in tap water added with salt for a few hours (up to half a day).
Give the pipis (the shell) a good wash before cooking and leave on the side to DRAIN.
- The pipis (1 litre)
- Cooking oil just enough to cover the bottom of the wok
- Spring onion cut in lengthy slices
- 5 thinly sliced pieces of Ginger
- 1 tablespoon Chinese Cooking wine
- Salt (for taste)
- Put the stove on medium heat, heat oil in the wok until quite runny
- Add the spring onions and ginger slices into the wok until you can smell them
- [WARNING] Oil may splatter when you put the pipis into the wok because the shell may still be a bit wet, so be careful with this step and have the lid for the wok ready; put heat onto high
- Add the cooking wine and a very small splash of water into the wok, stir gently and just flip the pipis from the bottom to the top, close the lid and leave the heat on high
- You’ll know the pipis are ready when at least 90% of them are fully open, turn the heat down to low and add some salt if you wish (I found it quite salty as it is)
- Don’t cook the pipis for too long after they open up, you don’t want to overcook them
- Remove them from the wok to serve
- 1根葱 － 切成段再成絲