Directions:
- Heat a wok and add about a centimetre of water to cover the bottom.
- Add the mussels and pipis and cover with a tight-fitting lid.
- Steam for a few minutes and remove shellfish to a bowl as they open.
- With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.
- Cook for a few minutes until the sugar has dissolved and the flavours have mingled.
- Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.
- Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
- Serve in individual bowls with rice or fine egg noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.28 Kcal (1052 kJ) | ||
| Calories from fat | 45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Cholesterol | 70mg | 23% | |
| Sodium | 1217.01mg | 51% | |
| Potassium | 820.07mg | 17% | |
| Total Carbs | 18.9g | 6% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 30.26g | 61% | |
| Vitamin C | 20.7mg | 35% | |
| Iron | 10mg | 56% | |
| Calcium | 73.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 90.02 Kcal (377 kJ) | ||
| Calories from fat | 16.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 8% | |
|---|---|---|---|
| Cholesterol | 25.08mg | 23% | |
| Sodium | 435.97mg | 51% | |
| Potassium | 293.77mg | 17% | |
| Total Carbs | 6.77g | 6% | |
| Sugars | 2.15g | 24% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 10.84g | 61% | |
| Vitamin C | 7.4mg | 35% | |
| Iron | 3.6mg | 56% | |
| Calcium | 26.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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