Number of serving: 2
300 g
shrimps - shelled leaving the tail and devein
200 g fresh
mussels - cleaned and drained dry
4 pips of
garlic- chopped fine
1 teaspoon of fermented black
beans
3 - 4 tablespoons of bottled Thai sweet chilli sauce
2 sprigs of chinese coriander - garnishing
thickening
1 teaspoon of corn flour
4 tablespoons of water