4 tablespoons Angkor Tamarind Dipping Sauce
2 teaspoons cooking oil
1 teaspoon butter
2 tablespoons shallot (diced)
1 Fresno chili (de-seeded & diced)
1 Pasilla chili (de-seeded & diced)
1 pound of Pei mussels
1 teaspoon of crushed Aleppo chili
Serve with slices of toasted baguette.
Sautéed mussels prepared with traditional Cambodian sweet and sour tamarind dipping sauce. The sauce has a natural brown color with the rich velvety flavor of tamarind (sour and slightly sweet with notes of caramelized apricot, dates and dried plum). This dish gets a slightly spicy and perfectly sweet flavor boost from sautéed shallots, Pasilla chili and Fresno chili making for a remarkable seafood appetizer.
Heat cooking oil and butter in a wok over medium-high heat.
Sautee ½ of the shallots, Pasilla and Fresno chili until brown.
Add mussels and mix well.
Add Tamarind Dipping Sauce, mix well, cover and cook for two minutes (stir half-way through).
Turn off the heat, add the remaining of shallots, Pasilla and Fresno chili.
Mix well. Place in a serving bowl and sprinkle with crushed Aleppo chili.