Recipe

Tempura of Storm Clam

40 minshere
Cooking method: Pan-fry

Tempura of Storm Clam

40 mins
Cooking method: Pan-fry
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Recipe

Ingredients

Tempura batter

  • 1 cup flour
  • 1 cup mineral water
  • ice cubes
  • 1kg storm clams (live or blanched chilled)
  • peanut or canola oil

Daikon/apple salad

  • daikon (or cucumber)
  • 1 peeled apple

Dressing

  • 1 tsp sesame oil
  • 6 tbsp rice bran oil (or similar)
  • ½ tsp wasabi paste (adjust to taste)
  • 1 tsp soy sauce
  • 2 tbsp red wine vinegar
  • ½ tsp chilli oil (adjust to taste)

Garnish

  • micro beets (baby beetroot), halved
  • micro herbs & coriander

Seafood used

Cooking method

Tempura batter

Mix flour and mineral water (ice cold) to a thin batter consistency (quite runny). Shuck Storm Clams, pat dry and coat with tempura batter. Deep fry in peanut or canola oil until crispy.

Salad

Cut thin long strips of cucumber/daikon and keep in ice water. Julienne apple. Just before serving, mix apple and daikon together and lightly dress.

Dressing

Mix together all ingredients, adjusting chilli oil and wasabi to taste.

To plate

Place lightly dressed apple and daikon mix in centre of the plate, place tempura clams on top of apple/daikon mixture, place halved micro beets around plate, use some of the left over dressing as a dipping sauce. Garnish with micro herbs & coriander.

Image and recipe courtesy Cloudy Bay Clams