Mussels in Tow Cheong
An easy dish to make and you can substitute the mussels with manila clams as well.
Kuala Lumpur, Malaysia
1 person made this
600g mussels or manila clams
4 cloves garlic, chopped
3 shallots, chopped
2 stalks spring onions, chopped
2 cm ginger, thinly sliced
1 fresh red chilli, sliced
1 tablespoon tow cheong, fermented soya bean paste
1 teaspoon caster sugar
Oil for cooking
- Soak the mussels in cold water for 20 minutes. Rinse under running water and drain.
- Heat a little oil in pan and fry the garlic and shallots until lightly brown. Add the tow cheong and stir fry for 2 minutes.
- Add the ginger, mussels and chillies and stir fry over high heat for minute then add sugar to taste.
- Cover the pan for a few minutes to let the mussels open. Uncover the pan, toss in the chopped spring onions and mix well. Serve immediately.
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