INGREDIENTS:

• 1½ table­spoons grape­seed oil, or other low smoke-​point oil
• 1 clove gar­lic, finely minced
• 1 clove shal­lot, or scal­lions — white parts only, finely minced
• 3 red Thai chilies, finely chopped
• 1 lb mus­sels (washed and bearded), whole, or on the half shell
• 12 – 16 tiger prawns, shelled and deveined
• Viet­namese Herbs (Leaves Only)
• 6 stalks of Thai basil
• 2 stalks of saw­tooth coriander
• 1 stalk of perilla
• 3 stalks of peppermint
• 2 stalks of rice paddy herb
• cilantro, to garnish

For the broth:

• 3 cups of coconut juice
• ½ inch gin­ger (lightly pounded)
• 1 inch kachai rhi­zome, finely chopped (optional)
• 1 lemon­grass stalk, trimmed, and finely chopped
• 3 red Thai chilies (smashed)
• ½ tea­spoon lime zest
• 1 tea­spoon lime juice
• ½ tea­spoon fish sauce

INSTRUCTIONS:

1. Add all ingre­di­ents to a small stock­pot and bring to a boil over high heat. Sim­mer for 5 min­utes, remove from heat and let rest for at least 15 min­utes, then strain the broth and set it aside. Dis­card the strained ingredients.
2. Heat a wok until almost smok­ing, then add the prawns, quickly dis­trib­ut­ing them evenly so each touches the wok directly. Don’t turn over. Let cook on one side for about a minute — and turn over when no longer opaque. Remove from the wok when done and set aside.
3. Turn down the heat the wok to medium-​high and add the oil, let it heat up for a moment, then add the minced gar­lic, shal­lots and chilies. Stir fry until lightly browned, then increase the heat to high and pour in the broth. Mix well, the broth should be boil­ing and bub­bling now. Add the mus­sels and herbs and cook, cov­ered, for 3 min­utes. (If you’re using fresh mus­sels, cook until all mus­sels are open).
4. Remove the cover, turn off the heat. Add the prawns to the broth and pour over the sauce.
5. Serve with rice and gar­nish with cilantro.