• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 3 medium-size purple long brinjals, halved, rubbed with salt and washed after a few minutes
  • 1/2 cup pati santan
  • (A):
  • 1 1/2 tbsp chilli boh
  • 1/2 tsp kunyit powder
  • 6 shallots
  • 3 cloves garlic, pounded
  • Salt to taste
  • 1 tbsp lime juice
  • 300g mussels, shelled
  • Oil for frying
  • Banana leaves
  • 4 limau kasturi (limes), cut into halves


  1. Heat pati santan together with ingredients (a) over low heat for about 10 minutes. Dab brinjals dry with a paper towel, then fry them until golden brown. Place brinjals neatly on a banana leaf. Arrange mussels over the brinjals and pour coconut sauce over. Wrap up neatly and staple both ends. Grill for five to seven minutes.
  2. Transfer to a serving plate, sprinkle some chopped spring onions and squeeze limau kasturi juice over and serve hot.

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1 thought on “Spicy Brinjals with Mussels”

  1. sophia - February 7, 2015 at 10:52 am

    Dear Amy Beh, Is it ok to add mussels into my steam boat soup for guests on CNY eve dinner? Scallops r not available. TQ yr advice. Sophia


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