Jimbaran Style Grilled Mussels aka Kerang Bakar ala Jimbaran

This was our dinner for Christmas last year, just remembered to share it today. I saw the video on Youtube and knew I just had to try it out since we all loved grilled seafood, especially Jimbaran style. Jimbaran is an area in south Bali about 20 minutes from Ngurah Rai International Airport which is well-known for its romantic seafood restaurants by the beach while waiting on sunset. And yes, it is quite touristy and prices are relatively more expensive now; but it is an experience if you are happened to be in Bali. As you may have seen on my previous posts about what we ate in Bali here and here, we always stopped by Jimbaran whenever we are in Bali and had enjoyed it.

I hope you try this recipe and like it as much as we do. I feel the sauce is very versatile, can be used on other seafood as well; as a matter of fact I have also used it for fish fillets and prawns, both turned out really nice as well.

Ingredients:

  • 800 grams of green mussels, cleaned
  • 2 pieces of bay leaves
  • 1 lemongrass stalk, bruised
  • 1 teaspoon of salt
  • water

Boil water together with bay leaves, lemongrass stalk and salt, as soon as it is boiled, add in the green mussels. Once the mussels open up, take off heat and strain of the boiling water. Discard the valve without mussels in it and set aside.

Ingredients for the sauce:

  • 3 tablespoon of butter
  • 1/2 onion
  • 2 cloves of garlic
  • 3 tablespoons of tomato sauce
  • 1/2 tablespoon of palm sugar or brown sugar
  • 1 teaspoon of lemon juice
  • 2 tablespoon of honey (I reduced this to just 1 tablespoon after first try)
  • 2 tablespoons of oyster sauce
  • Because we all love hot and spicy, I added 3 bird-eye chillies

Blend all the sauce ingredients together with a food processor.

Place the mussels on a baking dish, scoop generous amount of sauce into each shell. Sprinkle with some chopped coriander and grill until the sauce cooked (reduced).

homemade kerang bakar jimbaran

homemade ikan udang jimbaran

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