Tuesday, February 24, 2015

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Recipe: Chem chép nướng mỡ hành – Vietnamese grilled mussels

Recipe: Chem chép nướng mỡ hành – Vietnamese grilled mussels

A very quick and easy recipe but the final dish can really impress.

Video by: Helen
Chanel Youtube: https://www.youtube.com/user/HelenRecipes

  • 1 kg mussels 2.2 lb (eg. NewZealand Greenshell)
  • 3 tbsp butter melted
  • 3 tbsp vegetable oil
  • 1 cup spring onion chopped
  • 3 tbsp oyster sauce
  • 1/2 cup water
  • 1 tbsp sugar
  • 1/2 tsp salt (or 2 tsp fish sauce)
  • 1 tsp tapioca/corn starch
  • 1 tsp chili sauce
  • 1 tbsp ginger julienned
  • 1 tsp minced garlic
  • 4 tbsp crush peanuts
  • 4 tbsp cripsy fried shallot
  • 1 wedge of lime
  • Clean the mussels, arrange neatly on a baking tray lined with aluminum foil. Brush/drizzle melted butter on each mussel. Grill on charcoal or in a preheated ovenat 200°C/400°F) for 10 minutes.

  • buoc 1
  • In a bowl, combine oyster sauce, water, sugar, salt, and tapioca starch. Stir well.
    buoc 2
  • To make spring onion oil, in a small saucepan, heat 3 tbsp oil on high, add the chopped spring onion and stir-fry for 15 seconds, then transfer to a bowl, saving 1tbsp oil in the pan.
    buoc 3
  • Add the sauce to the above pan together with ginger and garlic. Bring to a boil and simmer on low heat for 2-3 minutes untill slightly thickened.
    buoc 4
  • Dizzle the sauce on each mussel and grill for another 5 mins.
    buoc 5
  • Garnish each mussel with spring onion oil, crushed peanuts and cripsy fried shallot. Serve with a wedge of lime.
    buoc 6

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