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