Asian Stir-Fried Mussels and Prawns

READY IN: 45mins


  • 1 12
  • 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
  • 12
    cup coriander leaves, roughly chopped
  • 2
    tablespoons extra coriander, roughly chopped for garnish
  • 3
    tablespoons parsley


  • 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.