This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Heat a large covered saucepan on high. Add mussels and wine. Cook, covered, shaking occasionally, for 2-3 minutes until mussels open. Strain. Remove meat from shells, discarding shells.
2.In a saucepan, combine lime juice, sugar, sauce and garlic. Stir over low heat until boiling and sugar dissolves. Set aside.
3.In a wok or large frying pan, heat oil on high. Stir-fry prawns for 2-3 minutes until just cooked. Transfer to a plate.
4.Add asparagus, carrot, courgette and beans to wok. Stir-fry for 2-3 minutes until tender but still crisp.
5.Return prawns to wok with mussels and reserved syrup. Stir-fry for 1-2 minutes until boiling. Scatter with basil and chilli. Serve with noodles or rice.
For speed, buy peeled prawns and use drained smoked mussels.
Note
