Morning Glory Salad with Stir-Fried Lemongrass Mussels

Name: Morning Glory Salad with Stir-Fried Lemongrass Mussels
Yield: 2 servings
Cuisine: American
Ingredients: 200 g, washed and trimmed Morning glory (water spinach); 150 g, cleaned Mussels or packaged cooked mussels; 2 tbsp finely chopped Lemongrass; 75 g carrot; 50 g onion; 75 g cucumber; 1 handful cilantro; 2 tablespoons Fried shallots; 30 g, crushed Pork rinds; 2 tablespoons Fish sauce; 1/2 cup Palm sugar; 1 cup Water; 2 cloves garlic; 1 tablespoon Tamarind seasoning; 1/2 cup shallot oil; 2 fresno chilies

Kat Truong @katfood7

NYC

If you love different kinds of texture you’ll go crazy for this salad. It’s a blend of so many textures and flavors and so so refreshing !

Kat Truong @katfood7

NYC

If you love different kinds of texture you’ll go crazy for this salad. It’s a blend of so many textures and flavors and so so refreshing !

Saved

Ingredients

2 servings

200g, washed and trimmed Morning glory (water spinach)
150g, cleaned Mussels or packaged cooked mussels
2 tbspfinely chopped Lemongrass
75 gcarrot
50 gonion
75 gcucumber
1 handfulcilantro
2 tablespoonsFried shallots
30g, crushed Pork rinds
2 tablespoonsFish sauce
1/2 cupPalm sugar
1 cupWater
2 clovesgarlic
1 tablespoonTamarind seasoning
1/2 cupshallot oil
2fresno chilies

Saved

Steps

1

Stir-fry lemongrass until fragrant, then add mussels and cook until opened (heated through if using cooked mussels) season with salt and pepper to taste.
2

In a bowl, mix fish sauce, palm sugar, water, and tamarind seasoning and cook until slightly thickened. Add 2 cloves of garlic half way through. Let cool completely. Blend until smooth with 1/2 cup shallot oil or olive oil, chilies, and black pepper.
3

Using morning glory shredder, shred each stem into long strands. If no shredder, just pick off all the leaves (save for soup or stew) and slice into thin strips
4

Shred carrots and cucumbers into wide thin strips. Slice onion into thin slices. Rough chop a handful of cilantro
5

Toss morning glory, carrot, cucumber, onion, and cilantro with tamarind vinaigrette
6

Top with stir-fried mussels, fried shallots, pork rinds and gochugaru and serve.
7

Serve immediately.