In a large pot over medium heat, saute ginger and garlic in oil until aromatic. Add the mussels and water then season w salt and pepper. Cover and simmer for 3 mins. remove the mussel meat from the shell and set aside.
In a bowl, mix together flour, cornstarch, salt, pepper until well combined. Mix in beer until a smooth batter forms.
Add mussels into the batter and mix until everything is well coated.
In a pan over medium heat, fry mussels one by one in hot oil until they turn a light golden brown. Drain excess oil.
In a pan over medium heat, saute ginger for a few minutes. Add onions and continue sauteing until translucent. Add garlic, carrots, green peppers, red peppers, pineapples, pineapple juice/syrup, ketchup, sugar, and water. Cover and let simmer for 3 mins. Season w salt and pepper then add the cornstarch slurry and remove from heat.
Serve on a sizzling plate.
Servings 0