Ingredients
130g corn flour
130g rice flour
½ tsp chilli powder
1 tsp white peppercorns, finely ground
1 tsp flaky salt
16 New Zealand Greenshell™ Mussels
200ml milk
Oil for frying
Pineapple ginger puree
1 large fresh ripe pineapple, peeled, cored, & finely diced
5 tbsp lime, juiced
35g fresh ginger root, peeled & finely grated
1 small onion, finely diced
1 fresh red chilli, mild
50g sugar
100ml water
Salt
Lime wedges
Method
- Combine together all dry ingredients, mixing well.
- Place the mussels into the milk (this ensures the dry ingredients stick to the mussels).
- Heat the oil to 185°C in a deep fryer.
- Remove the mussels from the milk, shake off any excess milk, then dredge the mussels in the dry ingredients ensuring the mussel is completely coated.
- Fry the mussels in small batches until the coating is crisp. Remove & drain on a paper towel. Keep the mussels hot until you serve.
Pineapple ginger puree
- In a medium saucepan place all the ingredients except the salt, & slowly bring to a simmer.
- Continue to cook on a low heat until the pineapple becomes soft & the mixture becomes thick, stirring regularly.
- Place the mixture into a food processor or blender & puree till smooth. Season to taste & allow to cool.
- Place the hot mussels on a serving dish with the pineapple ginger puree & garnish with lime wedges.
Recipe by Nurtured Seafood