- For the Pipis, heat grapeseed oil in a large wok over high heat. Roughly crush garlic, remove the skins and place in the wok for 20-30 seconds. Add chilli, basil leaves and pipis and stir well. Add the oyster sauce and toss well before placing a lid on the wok.
- Once pipis start to open remove them one by one and place into a serving bowl, discarding any pipis that haven’t opened. Season sauce and pour over pipis. Garnish with basil tips.