Mussels and Pipis in Oyster Sauce

sobota, 25 stycznia 2014

Mussels and Pipis in Oyster Sauce

Time: 35 mins


  • 1 kg mussels
  • 750 g pipis
  • 4 tablespoons oyster sauce
  • 2 tablespoons palm sugar, chopped
  • sesame oil
  • 2 -3 cm knobs fresh ginger, peeled and thinly sliced
  • 1 bunch spring onion, washed and sliced into 5 cm lengths
  • 1/2 bunch coriander sprig, picked
  • white pepper


  • 1 Heat a wok and add about a centimetre of water to cover the bottom.
  • 2 Add the mussels and pipis and cover with a tight-fitting lid.
  • 3 Steam for a few minutes and remove shellfish to a bowl as they open.
  • 4 With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.
  • 5 Cook for a few minutes until the sugar has dissolved and the flavours have mingled.
  • 6 Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.
  • 7 Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
  • 8 Serve in individual bowls with rice or fine egg noodles.

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