Recipes

Serves 4

 

 

1 kg mussels

2 cup water

2 chillies, finely chopped

1-2 garlic cloves, crushed

1 tspn freshly grated ginger

6 tbsp kecap manis (Indonesian sweet soy sauce)

6 tbsp Chinese black vinegar

1 tbsp soy sauce

2 tbsp vegetable oil

4 spring (green) onions, cut into lengths

12 snowpeas, topped & tailed

 

 

Place mussels and water in a wok (or large non-stick pan). Cover and cook mussels, removing them as they open and discarding any that don’t.

 

Mix together chillies, garlic, ginger, kecap manis, black vinegar, soy and oil.

 

Wipe out the wok, add sauce and taste for seasoning. Then add spring onions and snowpeas and bring to the boil.

 

Return mussels to wok and toss to coat well.

 

To serve, mound mussels and vegies into deep bowls.