Ingredients /nutrition
- 2 1/2 tbsp vegetable oil
- 20 g dried prawn, soaked for 20 minutes, drained
- 25 curry leaves
- 9 finely chopped shallots
- 1 finely chopped red chili
- 7 finely chopped bird's eye chilies
- 650 g mussels, soaked in salt water for 45 minutes, drained
- 1 tbsp fermented soy bean paste
- 1 1/2 tbsp oyster sauce
- 1 tbsp curry powder
- 1 tbsp corn flour mix with 50 ml water
- 1 tsp thick soy sauce
- 3/4 tsp sugar
- 1 tsp pepper powder
Methods / instructions
- Heat oil in a pan and stir fry dried prawn until fragrant.
- Stir in curry leaves, shallots, red chili and bird’s eye chilies until fragrant.
- Add remaining ingredients and cook until mussels are opened.
- Serve hot.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
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