Best 3 Asian Stir Fried Mussels And Prawns Recipes

Asian stir-fried mussels and prawns is a delectable and flavorful seafood dish that combines the best of both worlds. With its vibrant colors, tantalizing aromas, and burst of flavors, this dish is sure to tantalize your taste buds and leave you craving for more. From selecting the freshest seafood to choosing the right ingredients and mastering the art of stir-frying, this article will guide you through the process of creating an authentic and delicious Asian stir-fried mussels and prawns dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN STIR-FRIED MUSSELS AND PRAWNS

Asian Stir-Fried Mussels and Prawns image

This is a quick and easy meal to do, it tastes great and is a nice light meal. Please note: I cooked this in a wok so if you are using a large frying pan, cooking times will vary as woks get very hot. I love mussels, but please make sure you do remove beards and scrub thoroughly as you will end up with a not nice fish smell in your food if you don't. I find if your mussels are very dirty with lots of barnacles on them, than you can not remove, it is often better to boil them separately and add at the end to warm. This way any grit or dirt that remains, ends up in your water not your stir-fry I have done this before, my mussels I bought yesterday were very clean so this was not necessary.

Provided by The Flying Chef

Categories Asian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

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

Steps:

Thoroughly scrub mussels and remove beards.
Heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
Add ketjap manis, water, stock, bring to the boil.
Add mussels and prawns, reduce heat, simmer covered, about 5 Min's or until mussels open (discard any that don't.).
Add lime juice, sprouts and parsley, cook a couple Min's until sprouts are just tender but still have a great crunch.
Stir in coriander.
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.
Don't forget to put a large bowl on the table for shells.

Nutrition Facts : Calories 494.3, Fat 13.4, SaturatedFat 2.4, Cholesterol 262.5, Sodium 1794, Carbohydrate 26.4, Fiber 2.3, Sugar 5.2, Protein 65.2

ASIAN-STYLE MUSSELS

Asian-Style Mussels image

Provided by Food Network Kitchen

Categories appetizer

Time 23m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon peanut oil
3 medium shallots, thinly sliced
2 tablespoons sliced peeled fresh ginger
4 cloves garlic, smashed
1 stalk fresh lemongrass, sliced and smashed
1 serrano or Thai bird chili, minced with seeds
1/2 cup water
2 tablespoons Southeast Asian fish sauce
1 tablespoon light brown sugar
4 dozen large mussels (about 2 1/2 pounds), rinsed and beard removed
1/4 cup freshly squeezed lime juice (about 2 limes), plus wedges for garnish
3 tablespoons fresh cilantro leaves
3 tablespoons fresh mint leaves

Steps:

Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.

STIR-FRIED MUSSELS WITH CHILI, GARLIC AND BASIL

Stir-Fried Mussels With Chili, Garlic and Basil image

From the SMEG cookbook. The white wine can be replaced with chicken stock, and if you can't find sambal oelek, you can substitute with chili paste.

Provided by AmandaInOz

Categories Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons sambal oelek
4 garlic cloves, chopped
1 tablespoon coriander root, finely chopped
3 tablespoons vegetable oil
4 tablespoons soy sauce
3 lbs mussels, scrubbed, beards removed
2 cups white wine
4 tablespoons basil leaves, chopped

Steps:

Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
Add the soy sauce and wine. Stir.
Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.

Nutrition Facts : Calories 497.8, Fat 17.9, SaturatedFat 2.8, Cholesterol 95.5, Sodium 1987.5, Carbohydrate 17.9, Fiber 0.4, Sugar 1.5, Protein 42.9

Tips:

Prep Ingredients: Before you start cooking, ensure all ingredients are prepped and measured. This will streamline the cooking process and prevent scrambling for ingredients while cooking.
Select Plump and Fresh Seafood: Choose mussels and prawns that are plump, firm, and have a fresh, briny smell. Avoid any seafood that appears slimy or has an off odor.
Clean and Devein Prawns: Before cooking, remove the shells and devein the prawns. To devein, use a sharp knife to make a shallow incision along the back of the prawn and remove the dark vein.
Use a Large Wok or Stir-Fry Pan: A large wok or stir-fry pan will provide ample space to toss and stir the seafood and vegetables without overcrowding. If you don't have a wok, use a large skillet or frying pan.
High Heat: Stir-frying requires high heat to quickly cook the seafood and vegetables while retaining their texture and flavors. Ensure your wok or pan is adequately heated before adding the ingredients.
Stir Constantly: Stir-frying involves continuous stirring to ensure even cooking and prevent the ingredients from sticking to the pan. Use a spatula or a pair of tongs to keep the ingredients moving.
Sauce Consistency: The sauce for the stir-fry should be slightly thick and glossy. If the sauce appears too thin, add a cornstarch slurry (equal parts cornstarch and water) to thicken it.
Garnish and Serve Immediately: Once cooked, garnish the stir-fry with fresh herbs like cilantro, scallions, or sesame seeds. Serve immediately over steamed rice or noodles while hot.

Conclusion:

Asian stir-fried mussels and prawns is a delectable seafood dish that combines the flavors of fresh mussels and prawns with an aromatic sauce. By following these tips and techniques, you can create a restaurant-quality stir-fry that is both delicious and visually appealing. Remember to use fresh ingredients, maintain high heat, stir constantly, and adjust the sauce consistency to your preference. With a bit of practice, you'll master the art of stir-frying and impress your family and friends with this flavorful and healthy dish.