Tumis Kerang - fried mussels

Ingredients

• 2000 gmussels
• 6 clovesgarlic
• 1 stalklemongrass
• 2 cmginger
• 1 tbspsambal ulek (see recipe)
• 1 tspshrimp paste
• 2 tbspsweet dark soy sauce
• 1 tbspfish sauce
• 1 tbspsesame oil
• 3 tbsplime juice
• 1 tspsalt
• 1 tsppepper
• 3 tbspoil
• 3spring onions

Instructions

1. 1

   Prepare the ingredients

   Clean the mussels. Finely slice the garlic, grate the ginger and finely chop the spring onions.

2. 2

   Fry the garlic

   Heat the oil in a pan and fry the garlic for 1 minute.

3. 3

   Cook the mussels

   Add the ginger and lemongrass, followed by the mussels. Stir as you fry them.

4. 4

   Add the sauces

   Stir in the sambal, shrimp paste, sweet soy sauce and fish sauce, then fry until the mussels are done.

5. 5

   Season and serve

   Add the salt, pepper, sesame oil and lime juice. Garnish with the spring onions and serve.

What is tumis kerang?

Tumis kerang means stir-fried mussels: a quick, savoury seafood dish built around aromatics and sauces. This version pairs garlic, ginger and lemongrass with Indonesian-style sambal, shrimp paste and sweet soy sauce.

The method layers those flavours in the pan, then uses lime juice to bring a bright finish. Spring onions add a fresh contrast just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The mussels provide most of the protein, while the sweet soy sauce and sambal contribute some carbohydrate; the cooking oil and sesame oil supply much of the fat. Serve with a moderate portion of rice and vegetables to make a balanced plate.

The flavour base

Aromatics: Thinly sliced garlic cooks briefly in the oil before the grated ginger and lemongrass go in. This gives them a chance to flavour the oil without leaving the garlic to fry for too long.

Sauces: Sambal brings chilli heat, shrimp paste adds a savoury depth, and sweet soy sauce gives the mussels a sweet, dark coating. Fish sauce reinforces the savoury seasoning.

Handling the mussels

Cleaning: Clean the mussels before cooking, and discard any that are broken or do not close when tapped. Keep them chilled until you are ready to add them to the pan.

Cooking: Stir the mussels with the aromatics and sauces until done. The recipe does not give a precise cooking time, so use the mussels' appearance as your cue and avoid leaving them on the heat longer than needed.

Balancing the finish

Lime and sesame oil: Add both near the end, as directed, so their distinct flavours remain noticeable alongside the sauces. Taste a little of the cooking liquid before serving and adjust the seasoning only if needed.

Spring onions: Chop them finely and scatter them over the finished mussels. Their fresh, mild onion flavour lifts the rich, salty sauce.

Timing and pan space

Preparation: Cleaning the mussels and preparing the aromatics make up much of the hands-on work. Have the sauces measured and ready before the mussels go into the pan.

Pan space: Two kilograms of mussels is a large quantity for one pan. If they do not fit comfortably, cook them in batches so you can stir them through the aromatics and sauces.

What to serve alongside

Rice: Plain steamed rice is a simple match for the salty, sweet and spicy sauce. Serve it alongside so the sauce does not go to waste.

Fresh sides: A crisp salad or simply cooked vegetables can balance the rich seasoning. Keep accompaniments mild so they do not compete with the sambal and aromatics.

Recipe notes & tips

• Prepare and measure the sauces before you start cooking.
• Slice the garlic finely so it cooks quickly and evenly.
• Stir the mussels as they cook so they meet the aromatics and sauces.
• Add the lime juice and sesame oil near the end of cooking.
• Chop the spring onions finely for an even garnish.

Variations

• Adjust the heat: Use more or less sambal to suit your preference.
• Add coriander: Scatter fresh coriander over the mussels along with the spring onions.
• Use lemon: Replace the lime juice with lemon juice for a different citrus note.
• Add vegetables: Stir in quick-cooking vegetables while frying the mussels.
• Serve with rice: Pair the mussels with steamed rice to soak up the sauce.

Common mistakes to avoid

• Crowded pan: The mussels are harder to stir evenly; cook them in batches if needed.
• Burnt garlic: It can turn bitter; fry it for the specified 1 minute before adding the next ingredients.
• Uneven seasoning: Measure the sauces and stir them through the mussels rather than adding them in one spot.
• Overcooking: Mussels can become tough; stop cooking once they are done.
• Forgotten garnish: Add the chopped spring onions just before serving to keep their flavour fresh.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat gently in a pan until piping hot, taking care not to cook the mussels for longer than necessary.

Frequently asked questions