Sambal Mussels

First, make the Sambal Belacan. Begin by soaking the dried red chillies in warm water until they soften, which usually takes 20–30 minutes. Once softened, drain the chillies and remove the seeds. (This reduces the heat level to make the sambal more palatable.)

Meanwhile, heat a dry pan over a low heat. Add the belacan and toast until it becomes fragrant. Be cautious as it can have a strong smell. Set aside.

In a blender or food processor, combine the soaked red chillies, chopped fresh chilli and garlic cloves. Finely chop the lower, softer parts of the lemongrass stalks and add those too. Blitz to a fine paste. If needed, add a splash of water to assist the blender.

Heat both oils in a wok or large pan over a medium heat. Once the oil is hot enough, carefully add the chilli paste to the pan. It might splatter, so be cautious and consider using a splash guard. Stir in the toasted belacan and cook the mixture, stirring frequently, for about 10–15 minutes, or until the paste darkens to a ruby red colour and the oil begins to separate from the mixture.

Add the sugar and salt to the paste, then continue to cook while stirring for a further 5–10 minutes. The sambal should thicken and become fragrant.

Taste the sambal and adjust the seasoning with more salt or sugar, as needed, but be mindful that the sambal will become sweeter once it cools down.

Remove the sambal from the heat and allow it to cool to room temperature. Once cooled, transfer the sambal to a sealed sterilised jar or airtight container. The sambal can be stored in the fridge for up to a month. You will need 1 tbsp for this recipe, toasted.

Next, prepare the mussels. Begin by carefully scrubbing the mussels and de-bearding each one. Wash and clean the shells. Discard any that are open or don’t close with a sharp tap.

Next, make the spice paste. Place the shallots, garlic, dried and fresh chillies, lemongrass and toasted Sambal Belacan in a food processor or blender, then blitz to a fine paste. Transfer to a bowl and stir in the sugar and salt.

When ready to cook, place a large wok over a high heat. Once hot, add half of the rapeseed oil to coat the bottom of the wok and allow it to reach a medium heat. Add the spice paste to the wok and stir-fry over a medium-low heat for 15 minutes, moving the paste continuously so it doesn’t burn. Now, add in the rest of the rapeseed oil. If the paste looks like it’s getting too dry, add a little more oil. The ideal state is when the oil has split from the sambal and risen to the top.

Add the tamarind water, kecap manis and palm sugar to the wok, allow it to reduce for about 2 minutes, then season to taste with salt.

Reduce the heat to medium, add the mussels to the wok and toss them in the sauce, then cover with a lid. Steam them and check them after 3–4 minutes – once they have opened up, then they are ready to be served. Discard any that do not open.

Add the wild garlic to the mussels in the wok, then toss everything together to ensure it is all well coated in the sauce.

Squeeze the lime juice to taste over everything, scatter over the torn basil leaves and give it a final stir. Serve piping hot alongside coconut rice.