Asian Stir-fried Mussels And Prawns

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 thoroughly scrub mussels and remove beards.
• 2 heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
• 3 add ketjap manis, water, stock, bring to the boil.
• 4 add mussels and prawns, reduce heat, simmer covered, about 5 min's or until mussels open (discard any that don't.).
• 5 add lime juice, sprouts and parsley, cook a couple min's until sprouts are just tender but still have a great crunch.
• 6 stir in coriander.
• 7 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.
• 8 don't forget to put a large bowl on the table for shells.