Asian Stir-Fried Mussels And Prawns

• 1 1/2 kg mussels
• 500 g medium green prawns (peeled and deveined, weight is with shell on)
• 1 -2 tablespoon peanut oil (I didn't measure it looked about 11/2 TBS)
• 2 teaspoons fresh ginger, grated
• 3 garlic cloves, crushed
• 2 large shallots, chopped finely
• 3 red chilies, sliced thinly (add as many or few seeds as you like, taste after each addition you can always add more but once you)
• 1 teaspoon ground turmeric
• 150 ml ketjap manis, also known as kecap manis (please do not use regular soy sauce it is way to salty and ketjap manis is a sweet Indonesian soy sa)
• 1 teaspoon dried fish flakes
• 200 ml water
• 2 tablespoons lime juice
• 300 g bean sprouts
• 1/2 cup coriander leaves, roughly chopped
• 2 tablespoons extra coriander, roughly chopped for garnish
• 3 tablespoons parsley

1. Thoroughly scrub mussels and remove beards.
2. Heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
3. Add ketjap manis, water, stock, bring to the boil.
4. Add mussels and prawns, reduce heat, simmer covered, about 5 Min's or until mussels open (discard any that don't.).
5. Add lime juice, sprouts and parsley, cook a couple Min's until sprouts are just tender but still have a great crunch.
6. Stir in coriander.
7. To Serve: Either place in large serving bowl and sprinkle with the extra coriander or divide among 4 individual serving bowls and sprinkle each with coriander.
8. Don't forget to put a large bowl on the table for shells.

mussels, peanut oil, fresh ginger, garlic, shallots, red chilies, ground turmeric, ketjap manis, fish flakes, water, lime juice, bean sprouts, coriander leaves, extra coriander, parsley

Taken from www.food.com/recipe/asian-stir-fried-mussels-and-prawns-304344 (may not work)