1. Heat a wok and add about a centimetre of water to cover the bottom. 2. Add the mussels and pipis and cover with a tight-fitting lid. 3. Steam for a few minutes and remove shellfish to a bowl as they open. 4. 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. 5. Cook for a few minutes until the sugar has dissolved and the flavours have mingled. 6. Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water. 7. Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper. 8. Serve in individual bowls with rice or fine egg noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
