Singaporean Chilli Mussels


What makes Singaporean cuisine so amazing is its crazy hybrid of Chinese, Indian and South East Asian flavours. The dish in this recipe is traditionally made with mud crab, however, unfortunately I could not source mud crab this time, therefore, I decided to use some local mussels instead. The great thing about this sauce is that it works perfectly with various seafood so buy what's best and local to you. This dish is slightly spicy, sweet, sour and salty and is a must try for any seafood lover! Let's get straight into it!

Cook Time: 15 minutes / Prep Time: 25-30 minutes

To serve 3-4


Mussels and Base:

1.5kg fresh mussels

3 long red chillies

2 shallots

4 garlic cloves

5g ginger

Chilli Sauce:

1 tsp shrimp paste

2-3 tbsp palm sugar

3 tbsp rice vinegar

2 tbsp rice wine

3 tbsp sweet chilli

1 tbsp tomato puree

1 tsp fermented soybean (optional)

1 tbsp cornflour

2 eggs

additional water

salt to taste


4 spring onions

1/2 bunch coriander

3 garlic cloves