Method:
1 Heat a little oil in a frying pan over high heat. Add chorizo cook 3 minutes or until it starts to turn golden. Add pipis, onion, garlic and chilli and cook for 6 minutes or until pipi’s open.
2 Add lychees and stir to combine. Cook for 2 minutes or until warmed through. Spoon stew into a bowl, top with watercress. Serve.
Note, check with the fish monger if pipies have been purged. If Pipis haven’t been purged, place them in a solution of cool water and sea salt (30g salt to each litre of water) for several hours, or overnight, at room temperature (if you refrigerate them they’ll close up and won’t ‘spit out’ the sand).
Tip you can use canned lychee’s if fresh are not available.
