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    You are in: Home / Australian / Thai Mussel Cakes With Stir-Fried Bean Shoots Recipe
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    Thai Mussel Cakes With Stir-Fried Bean Shoots

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Jewelies's Note:

    I found this in a Kitchen and Bathroom magazine.

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    Units: US | Metric


    1. 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. 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. 3
      Heat a thin layer of oil in a large pan and drop tablespoons of the mussel mixture in without overcrowding.
    4. 4
      Cook until golden on both sides, then drain well on kitchen paper towels.
    5. 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. 6
      To serve, arrange cakes on a plate, sprinkle with a little soy, mound with bean shoots and then sprinkle with chilies.

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    Nutritional Facts for Thai Mussel Cakes With Stir-Fried Bean Shoots

    Serving Size: 1 (392 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 356.5
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 1.5 g
    Cholesterol 116.5 mg
    Sodium 1094.9 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 2.7 g
    Sugars 3.6 g
    Protein 35.9 g

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