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There’s something magical about a fresh seafood dish enjoyed by the beach, and this Spicy Seafood Udon with Pipis and Crayfish captures that essence perfectly. A hearty noodle bowl brimming with juicy pipis, tender crayfish, and perfectly cooked udon, all smothered in a bold, spicy sauce—this dish is an absolute showstopper for any seafood lover.
The combination of chilli oil, soy sauce, and oyster sauce gives this dish a deep, umami-rich flavor that balances beautifully with the sweetness of the seafood. Whether you’re cooking it up after a beachside catch or simply looking for a delicious, vibrant meal, this recipe will take your tastebuds straight to the coast.
Ingredients Freshly purged pipis, par-cooked crayfish, and udon noodles come together effortlessly in this simple yet flavourful dish. With a hint of spice, a splash of dry white wine, and a dash of fresh spring onions, it's the perfect celebration of the ocean's bounty.
Serve this dish at your next gathering, or—if you're lucky enough—on the beach with a chilled glass of white wine or champagne. It's a treat for both the senses and the soul.
Ready to dive in? Let's get cooking 👇👇
Ingredients:
500g Pipis, cleaned and purged
1 Crayfish (about 500g), par-cooked on the COBB griddle, tail meat removed
400g Udon Noodles
2 Tablespoons Chilli oil
3 Garlic cloves, minced
3 Tablespoons Soy sauce
1 Tablespoon Oyster sauce
1/4 Cup dry white wine
2 Spring onions, finely chopped (reserve some for garnish)
1 Tablespoon cooking oil
Instructions:
Prepare the noodles:
Cook the udon noodles according to the package instructions. Drain and set aside.
Cook the pipis:
Heat the cooking oil in the COBB wok over high heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the pipis and chilli oil and toss to coat the pipis in the oil.
Pour in the white wine and bring to a simmer. Cover, reduce the heat to low, and steam until the pipis open (about 5 minutes). Discard any that don’t open.
Add crayfish:
Stir in the crayfish tail meat, oyster sauce, and additional chilli oil to taste. Toss gently to combine, ensuring the crayfish is warmed through.
Add the noodles:
Add the cooked udon noodles to the wok. Toss everything together until the noodles are evenly coated in the sauce and heated through. Stir in most of the chopped spring onions.
Serve:
Divide the noodles, pipis, and crayfish among serving bowls. Garnish with the reserved spring onions. Serve immediately, ideally on the beach, with a chilled glass of white wine or champagne.
ENJOY!
