From The Straits Times    |

If you love chilli crabs, you’ll love this twist on the Singaporean dish.

Mussels in chili crab sauce recipeServes 4

INGREDIENTS
1 packet Prima Taste Singapore Chilli Crab (consists of premix, paste, and extra hot chilli mix)
530ml water
4 tbsp Sunbeam Canola Oil
1 packet Chiloe Seafoods Chile Blueshell Mussels, washed and cleaned
2 eggs, beaten

DIRECTIONS
1 Mix the chilli crab premix with 30ml of water. Set aside.

2 Heat the oil in a wok over medium heat and add the chilli crab paste. Fry until fragrant, about 5-10min.

3 Toss in the mussels. Stir and coat them well with the paste.

4 Add the remaining 500ml of water and cover the wok. Cook for 3-5min, until the gravy starts to bubble. Then pour in the chilli crab premix from Step 1. If you like it extra spicy, add the hot chilli mix.

5 Stir in the eggs to thicken the gravy.

6 Remove from heat and serve with rice or bread rolls.

All ingredients are available from supermarkets in Singapore.

This article was originally published in Simply Her Jul 2012.