Keep pipi's over night in a bucket of clean seawater to allow sand to settle out.

Remove pipi meat from shells and mince (I like mine chunky/coarse).

Sift together flour, baking powder, and salt. Blend milk and egg; add gradually to dry ingredients. Stir in minced pipi meat and chopped coriander.

Drop from tablespoon into deep, hot fat (365 to 375 degrees). Fry 2 to 5 minutes. Drain on paper towels.

I like a bit of an onion, curry or chill as options rather than coriander all the time. But fresh coriander just goes so well with fresh Otaki shellfish (not a well kept secret).

Recipe kindly supplied by Rolly Raureti