Crab & Scallop stuffed Red Hibiscus Tempura
By Clover Ng
3 garlic cloves, peeled and sliced 6 mussels, scrubbed clean and bearded 180ml chardonnay 2 tbsp olive oil Salt and freshly ground black pepper, to taste Chopped parsley, for garnishing • Heat frying pan over a medium heat until hot. Add in the sliced garlic and sauté until fragrant. Add in the mussels and chardonnay and simmer until mussel shells have opened up, for about 8 minutes. Drizzle with olive oil, and season to taste with salt and freshly ground black pepper. Ladle the cooked mussels with chardonnay and olive oil onto a serving plate and garnish with chopped parsley. Serves 1
By Clover Ng
By Clover Ng
By Darinee Durai & Qian Leung
