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Rice with Crab et Mussels

ingredients

serves 4
300 g (10 1/2 oz) 1 1/2 cups long-grain rice
175 g (6 oz) white crab meat, fresh, canned or frozen (defrosted if frozen), or 8 crab sticks, defrosted if frozen
2 tbsp sesame or sunflower oil
2.5 cm (1 inch) piece ginger root, grated
4 spring onions (scallions), thinly sliced diagonally
125 g (4 1/2 oz) mangetout (snow peas), cut into 2 - 3 pieces
1/2 tsp turmeric
1 tsp ground cumin
2 x 200 g (7 oz) jars mussels, well drained, or 350 g (12 oz) frozen mussels, defrosted
1 x 425 g (15 oz) can bean sprouts, well drained
salt and pepper

method

1. Cook the rice in boiling salted water, stir well, cover the wok tightly and simmer for 12-13 minutes.

2. Extract the crab meat, if using fresh crab (see right). Flake the crab meat or cut the crab sticks into 3 or 4 pieces.

3. Heat the oil in a preheated wok and stir-fry the ginger and spring onions (scallions) for a minute or so. Add the mangetout (snow peas) and continue to
cook for a further minute. Sprinkle the turmeric, cumin and seasoning over the vegetables and mix well.

4. Add the crab meat and mussels and stir-fry for 1 minute. Stir in the cooked rice and bean sprouts and stir-fry for 2 minutes or until hot and well mixed.

5. Adjust the seasoning to taste and serve immediately.

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