Asian Stir-Fried Mussels And Prawns - cooking recipe

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

Preparation

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.