Tempura mussel fritters
Rice flour is essential for making tempura batter. It's available from supermarkets or health-food stores. 20 fresh mussels 4 spring onions 2 teaspoons grated lime rind ¼ cup chopped fresh coriander. Makes 20.
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|¼ cup||Fresh coriander|
|1½ cups||Rice flour|
|1 tsp||Iodised salt|
|2 tbsp||Avocado oil|
- Scrub mussels and place in a microwave. Cook on high for one to two minutes or until mussels open. Discard any mussels that do not open. Remove mussels from shells and chop roughly. Place in a bowl.
- Wash spring onions and chop finely. Combine onions, mussels, lime rind and coriander. Mix flour, cornflour, cold water and salt together. Fold into mussel mixture to just combine.
- Heat oil in a saucepan and cook one tablespoon of mixture in hot oil. Cook in batches until crisp and golden, being careful not to overcrowd saucepan. Drain fritters on paper towels. Serve with mirin or soy sauce for dipping.