( SERVES 3 )
As with all shellfish, discard any pipi that are already open in their shells before cooking - they've gone bad.
1. Immerse pipi in fresh water and leave overnight. Drain off water and make sure sand is rinsed off. Place pipi in a saucepan with 1/4 cup water. Cover and place over a medium-high heat for 3 to 4 minutes, shaking the pan at times, until pipi have opened.
2. Remove meat from shells and roughly chop. Place flour in a bowl and add chopped onion, 1 tsb lemon rind, chopped parsley and season with salt and pepper. Mix in the sweet chili sauce, soda water and pipi meat.
3. Heat butter and oil together in a large frying pan and cook heaped teaspoonfuls of batter over a medium heat until golden on both sides.