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Thai mussel cakes with stir fried beanshoots


  • Cook the mussels, covered, in a little water until opened, removing them as they do so and discarding those that don't open. Then drain well and coarsely chop.
  • Whisk the cornflour, tapioca flour, egg, fish sauce and caster sugar with up to ¼ cup water in a large bowl to form a smooth batter. Add the chopped mussels and mix well.
  • Then heat a little oil in a large pan and cook dollops of the mussel mixture, turning once. Drain well on kitchen paper towels.
  • At the same time, heat 1 tbsp oil in a wok (or non-stick pan) and gently saute the garlic and beanshoots until softish. Add the spring onions and a splash of soy. Toss well and briefly cook.
  • To serve, arrange the cakes on individual plates, sprinkle with more soy and place a dollop of beanshoots on top with a garnish of sliced chillies.


  • 1 kg mussels
  • 40 gm cornflour
  • 50 gm tapioca (or plain) flour
  • 1 egg
  • 1 tbsp Asian fish sauce
  • 1 tspn caster sugar
  • vegetable oil
  • 1 garlic clove, crushed
  • 1 large handful beanshoots, washed well & drained
  • 6 spring (green) onions, sliced
  • light soy sauce
  • 4 long chillies, sliced lengthways

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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