"The traditional name for our town, Cabarita, translates to 'place of many pipis'," says Devlin. "They aren't as abundant here as they once were, but there's a company close by that is producing them, so they're something we'd like to serve as much as possible, as a reference to our place here. This works best dropped straight onto coals or a grill, but you could, at a pinch, use a pot instead of the coconut and do it on the stove."
- 4 whole young coconuts, at room temperature
- 4 coriander sprigs, leaves picked and thinly sliced, stems reserved and finely chopped
- 4 mint sprigs, leaves picked and thinly sliced, stems reserved and finely chopped
- 2 long red chillies, thinly sliced, plus extra, to serve
- 30 gm ginger, julienned
- 1 golden shallot, thinly sliced
- 1 tbsp coconut oil
- 1 tbsp fish sauce
- 1 tbsp finely grated dark palm sugar or brown sugar
- Juice of 1 lime, plus extra wedges to serve
- 400 gm pipis, soaked in cold water for 1 hour to remove grit, drained
- 1Start your wood fire and burn down until just ashed over, or heat a gas barbecue to high.
- 2Using a heavy knife or cleaver (that you might not mind being damaged), cut a ring through the fibrous layer around the middle of each coconut. Working over a deep tray or bowl to catch the water, firmly tap the heel of the cleaver with a small sturdy saucepan into the cut at 2cm intervals all the way around each coconut to open. Strain water and set aside, then scoop out flesh with a large spoon and slice into 1cm strips.
- 3Divide herb stems, chilli, ginger, shallot, coconut oil, fish sauce and palm sugar among the bottom halves of the coconuts (discard tops). Add a squeeze of lime juice to each, top with coconut flesh, pipis and a little coconut water and mix to combine. Transfer coconuts to the barbecue, cover with a lid or large metal bowl and grill until pipis open (8-10 minutes). Scatter with herbs and extra chilli, and serve with lime wedges.