Thai Mussel Cakes With Stir-Fried Bean Shoots |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this in a Kitchen and Bathroom magazine. Ingredients:
1 kg mussels, scrubbed and debearded |
50 g plain flour |
40 g cornflour (cornstarch) |
1 egg |
1 tablespoon fish sauce |
1 teaspoon palm sugar, shaved (or brown sugar) |
60 ml water |
vegetable oil (for frying) |
1 1/2 cups bean sprouts, washed and drained |
6 green onions, cut finely |
1 garlic clove, crushed |
soy sauce, for serving |
2 long chilies, seeded and sliced finely |
Directions:
1. Cook mussels, covered in a little water until opened, removing them as they do so and discarding any that don't. Remove meat and chop coarsely.
2. Whisk the flours, egg, fish sauce, palm sugar and up to 60ml water to form a smooth batter. Add chopped mussels and mix well.
3. Heat a thin layer of oil in a large pan and drop tablespoons of the mussel mixture in without overcrowding.
4. Cook until golden on both sides, then drain well on kitchen paper towels.
5. While the cakes are cooking, heat a little oil in a wok and quickly stir-fry the bean shoots, green onions and garlic until crisp-tender.
6. To serve, arrange cakes on a plate, sprinkle with a little soy, mound with bean shoots and then sprinkle with chilies.
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