New Zealand Greenshell™ Mussels Tempura

Details

Makes enough for 24 mussels

Method

Tempura

  • Trim the mussels by removing any fibrous tissue from inside the mussel cavity.
  • In a bowl, mix the fish sauce and lime juice with the garlic, ginger, coriander, spring onions and tom yum paste. Add the mussels and turn to coat. Marinate for an hour or so
  • Now make the tempura batter. In a bowl, place 2 cups of the tempura flour and add enough iced water to make a thin batter. Do not over mix - a few lumps are ok.
  • Heat a fryer or a pan of vegetable oil. Quickly toss the mussels in the remaining one cup of tempura flour to coat, and then mix into the tempura batter.
  • Quickly fry and then place on a paper towel to drain.

Aioli

  • In a mixer put in the potato and mash well. Add the lemon juice, garlic, ginger, chili and egg yolk and mix well

Note: Use a mixer for this, not a food processor as this will make the potato go tough and gluey

To Serve

Serve with sesame aioli and lime.

About the Chef

Chef Robert Oliver

• Winner of the 2011 Best Cookbook in the World for 2010 at the Gourmand World Cookbook Awards - Me'a Kai: The Food and Flavours of the South Pacific
• Consultant Chef - New Zealand Trade & Enterprise

Chef Robert Oliver

• Winner of the 2011 Best Cookbook in the World for 2010 at the Gourmand World Cookbook Awards - Me'a Kai: The Food and Flavours of the South Pacific
• Consultant Chef - New Zealand Trade & Enterprise

www.robertoliveronline.com

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