Tuesday, 27 March 2007

Mussels stir fry in black bean garlic sauce

Mussels in black bean garlic sauce


600g mussels
2 tbsp corn flour
5 dried chillies, soaked and seeded
2 stalks curry leaves, washed (use only the leaves)
1 stalk lemon grass, smashed
1 tbsp shredded ginger
8 cilipadi, chopped
1 tbsp Lee Kum Kee black bean garlic sauce
2 tbsp margarine
1 tbsp oil

1 tbsp fish sauce
1/2 tsp chicken stock granules
2 tbsp sugar or to taste
1/2 tbsp oyster sauce
1/4 tsp pepper

  1. Soak mussels in salty water for 30 minutes.
  2. Rinse with clean water and drain in a colander until dry. Wipe completely dry with absorbent paper towel. (To prevent oil from splattering when deep frying the lala).
  3. Heat 5 tbsp oil in a wok; deep-fry clams until cooked.
  4. Dish up and sprinkle evenly with corn flour.
  5. Heat up 1 tbsp oil and saute lemon grass and ginger until fragrant. Dish up and set aside.
  6. Saute dried chillies and curry leaves until fragrant. Dish up and set aside.
  7. Heat oil and margarine and saute cilipadi and black garlic sauce until fragrant.
  8. Stir in seasoning and cooked clams. Blend well. Dish up and serve immediately.

from: http://kuali.com


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