Mussels and Pipis in Oyster Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Great way to eat mussels Ingredients:
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 |
Directions:
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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