STEAMED MUSSELS AND PRAWNS IN A COCONUT BROTH

AvatarCaxton magazines staff
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Canadian born Phil Fong and his wife Sandra Nolan serve up a modern fusion-style Asian menu with an innovative twist

STEAMED MUSSELS AND PRAWNS IN A COCONUT BROTH

INGREDIENTS

  • 20ml olive oil
  • 2 large cloves of garlic, chopped
  • 1 stick of lemongrass, sliced
  • 1 red chilli, finely sliced
  • 1 small root of young, fresh ginger, sliced
  • 1kg mussels, fresh or frozen
  • 1kg deveined queen-sized prawns with shells intact
  • 15ml sesame oil
  • 10ml Thai fish sauce
  • 400ml tin coconut milk
  • 4–5 spring onions, sliced
  • 1 bunch of basil, chopped
  • 1 bunch of coriander, chopped
  • crusty bread, to serve

METHOD

1. Heat a wok to a high temperature. Add the olive oil, then stir-fry the garlic, lemongrass, chilli and ginger together.
2. Add the mussels and prawns to the wok. Add the sesame oil and fish sauce and stir-fry until the prawns are slightly pink.
3. Add the coconut milk and bring to the boil. Add the spring onions, basil and coriander and allow to simmer for 5 minutes. (Throw away any mussels that do not open when cooked!)
4. Serve immediately with crusty bread to soak up the broth.

This recipe serves 8.