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1 stalk scallions, sliced
2 tbsp cornstarch, dissolved in 3 tbsp water
6 tbsp MAGGI® Oyster Sauce
½ kg squid, cleaned and cut into pieces
½ kg shrimp, peeled and deveined
½ kg mussels, cleaned and rinsed
1 stalk celery, sliced
4 cloves garlic, minced
1 pc red bell pepper, cut into strips
1 pc onion, sliced
¼ tsp freshly ground pepper
4 tbsp vegetable oil
Place mussels in a pan with ½ cup water. Cover and cook for 1 minute. Remove half of shell and set aside mussels. Reserve mussel liquid.
Boil salted water and add squid. Cook for 30 seconds. Strain and soak in cold water. Drain well and set aside.
Sauté garlic, onion, celery, bell peppers and shrimp in oil. Pour mussel liquid and MAGGI® Oyster Sauce. Season with pepper. Stir in cornstarch and water mixture to thicken the sauce.
Add mussels and squid. Cook for another minute. Transfer into a serving plate, garnish with scallions and serve.
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