Mussel & Prawn Stir-fry

SERVES 4 PREPARATION 25 MINUTES COOKING 10 MINUTES

1kg black mussels, cleaned 1 cup dry white wine ¹⁄ cup lime juice

³ ¼ cup brown sugar 2 tablespoons fish sauce 3 garlic cloves, crushed 2 tablespoons peanut oil 16 large green prawns, peeled,

deveined, tails on 1 bunch asparagus, cut into

3cm pieces 1 carrot, cut into matchsticks

1 courgette, cut into

matchsticks 100g green beans, cut into

3cm pieces Thai basil, sliced chilli to serve

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.