Thai Mussel Cakes With Stir-Fried Bean Shoots Recipe

Name: Thai Mussel Cakes With Stir-Fried Bean Shoots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg mussels, scrubbed and debearded; 50 g plain flour; 40 g cornflour (cornstarch); 1 egg; 1 tablespoon fish sauce; 1 teaspoon palm sugar, shaved (or brown sugar); 60 ml water; vegetable oil (for frying); 1 1/2 cups bean sprouts, washed and drained; 6 green onions, cut finely; 1 garlic clove, crushed; soy sauce, for serving; 2 long chilies, seeded and sliced finely

Servings: persons

1 kg mussels, scrubbed and debearded
50 g plain flour
40 g cornflour (cornstarch)
1 egg
1 tablespoon fish sauce
1 teaspoon palm sugar, shaved (or brown sugar)
60 ml water
vegetable oil (for frying)
1 1/2 cups bean sprouts, washed and drained
6 green onions, cut finely
1 garlic clove, crushed
soy sauce, for serving
2 long chilies, seeded and sliced finely

1
Cook mussels, covered in a little water until opened, removing them as they do so and discarding any that don't. Remove meat and chop coarsely.
2
Whisk the flours, egg, fish sauce, palm sugar and up to 60ml water to form a smooth batter. Add chopped mussels and mix well.
3
Heat a thin layer of oil in a large pan and drop tablespoons of the mussel mixture in without overcrowding.
4
Cook until golden on both sides, then drain well on kitchen paper towels.
5
While the cakes are cooking, heat a little oil in a wok and quickly stir-fry the bean shoots, green onions and garlic until crisp-tender.
6
To serve, arrange cakes on a plate, sprinkle with a little soy, mound with bean shoots and then sprinkle with chilies.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg mussels, scrubbed and debearded, 50 g plain flour, 40 g cornflour (cornstarch), 1 egg, and more.

Yes, Thai Mussel Cakes With Stir-Fried Bean Shoots falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thai Mussel Cakes With Stir-Fried Bean Shoots

How did you like this recipe?

Frequently Asked Questions