Ingredients
- 24 Mussels – half shell
- 3 tablespoons minced fresh Ginger 2 tablespoons minced Garlic
- 2 tablespoons Fish Sauce
- 2 tablespoons Tom Yum paste
- 3 tablespoons finely minced Spring Onions
- 3 tablespoons finely chopped fresh Coriander
- 1 Lime (juice and zest)
- 3 cups Tempura Flour
- Ice cold water
Sesame Aioli Ingredients:
- 250 gms well cooked Potato (allow to cool before use)
- 3 Egg yolks
- 3 tablespoons Lemon juice 2 teaspoons minced Garlic
- 1/2 teaspoon finely minced Red Chili 1 tablespoon minced Ginger
- 3 tablespoons Soy (light) 2 tablespoons Sesame Oil
- 250 mls Vegetable Oil
- Salt, pepper as needed
Makes enough for 24 mussels
Method
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 two 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. Serve with sesame aioli and lime. Sesame 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.