Asian Stir-Fried Mussels and Prawns
- Reviews 1
Ready In: 45 mins
Serves: 4
Ingredients
- 1 1⁄2 kg mussels
- 500 g medium green prawns (peeled and deveined, weight is with shell on)
- 1 -2 tablespoon peanut oil (I didn't measure it looked about 11/2 TBS)
- 2 teaspoons fresh ginger, grated
- 3 garlic cloves, crushed
- 2 large shallots, chopped finely
- 3 red chilies, sliced thinly (add as many or few seeds as you like, taste after each addition you can always add more but once you)
- 1 teaspoon ground turmeric
- 150 ml ketjap manis, also known as kecap manis (please do not use regular soy sauce it is way to salty and ketjap manis is a sweet Indonesian soy sa)
- 1 teaspoon dried fish flakes
- 200 ml water
- 2 tablespoons lime juice
- 300 g bean sprouts
- 1⁄2 cup coriander leaves, roughly chopped
- 2 tablespoons extra coriander, roughly chopped for garnish
- 3 tablespoons parsley
Directions
- Thoroughly scrub mussels and remove beards.
- Heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
- Add ketjap manis, water, stock, bring to the boil.
- Add mussels and prawns, reduce heat, simmer covered, about 5 Min's or until mussels open (discard any that don't.).
- Add lime juice, sprouts and parsley, cook a couple Min's until sprouts are just tender but still have a great crunch.
- Stir in coriander.
- To Serve: Either place in large serving bowl and sprinkle with the extra coriander or divide among 4 individual serving bowls and sprinkle each with coriander.
- Don't forget to put a large bowl on the table for shells.
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