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

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Soak the mussels in cold water for 20 minutes. Rinse under running water and drain.
    2. 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.
    3. Add the ginger, mussels and chillies and stir fry over high heat for minute then add sugar to taste.
    4. 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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