This recipe is not for the faint hearted – it uses a lot of oil to achieve the crispiness. If you’re health conscious then look away now. We don’t make this very often, but when we do it’s so satisfying.
What you need:
- 4 Tbsp oil (rice bran oil seems to make it extra crispy, but any vegetable oil will do)
- 10-20 mussels (depending on size and your preference)
- 2 Tbsp rice flour
- 1 Tbsp tempura flour (Gogi brand)
- 1 Tbsp arrowroot powder
- pinch white pepper powder
- 6 Tbsp ice-cold water
- 1 egg
- 1 tsp soy sauce or seasoning sauce
- a handful (about 120g) bean sprouts
- 1 tsp chopped spring onions
- Sriracha sauce
How to put this together:
- Wash & drain mussels
- Mix together rice flour + tempura flour +arrowroot powder + pepper. Slowly add cold water, and mix well.
- In a separate bowl, put egg + seasoning sauce. Briefly beat it together. You should still see ribbons of egg whites & yolks separately. We do NOT want omelette consistency
- Using a flat pan, heat oil until very hot. Turn the stove down to medium heat.
- Give the flour mixture another stir, as they tend to separate & sit at the bottom of the bowl. Add mussels.
- Using a rice spoon, spoon the mixture and “splash” in the pan. Keep splashing it around the pan so that you don’t end up with one thick clump in one corner. Try and get the “lace” effect round the edges.
- Using rice spoon again, spoon the egg mixture and scatter it over the fritter (which should become a bit firm now)
- When the fritter is a bit firm, using two spatulas, split the fritter into 4 quarters
- Wait until the bottom is nice & crispy, then flip over the 4 pieces
- Keep frying until the egg side is also crispy
- Push the fritters into one side of the pan
- In the remaining empty area in the pan, add bean spouts + spring onions. Give it a very quick fry (10-15 seconds).
- Serve immediately with Sriracha sauce.