Recipe Ingredient
- 3 medium-size purple long brinjals, halved, rubbed with salt and washed after a few minutes
- 1/2 cup pati santan
- (A):
- 1 1/2 tbsp chilli boh
- 1/2 tsp kunyit powder
- 6 shallots
- 3 cloves garlic, pounded
- Salt to taste
- 1 tbsp lime juice
- 300g mussels, shelled
- Oil for frying
- Banana leaves
- 4 limau kasturi (limes), cut into halves
Instructions
- Heat pati santan together with ingredients (a) over low heat for about 10 minutes. Dab brinjals dry with a paper towel, then fry them until golden brown. Place brinjals neatly on a banana leaf. Arrange mussels over the brinjals and pour coconut sauce over. Wrap up neatly and staple both ends. Grill for five to seven minutes.
- Transfer to a serving plate, sprinkle some chopped spring onions and squeeze limau kasturi juice over and serve hot.
Dear Amy Beh, Is it ok to add mussels into my steam boat soup for guests on CNY eve dinner? Scallops r not available. TQ yr advice. Sophia