Recipe
40 minshere
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
