Prep Time 25 minutes
Serves 2 People
Ingredients
1kg Omega mussels
½ Eggplant
1 Courgette
1 Lemon, cut into wedges
15g Wasabi Paste
60g QP Mayonnaise
Tempura Flour Recipe
150g Corn Flour
150g Plain Flour
Soda Water
Ice Cubes
Method
Tempura Batter
Place both flours into a bowl, add enough soda water to create a batter, you want the batter to be the thickness of crepe batter.
Whisk until smooth, add the ice cubes and place into the fridge
Wasabi Mayo
To make the wasabi mayo, mix together the wasabi paste and QP mayonnaise until well combined
To cook
Remove the mussels from the pouch, remove the meat from the shells, check for any beards and remove if necessary.
Slice the courgettes into 3mm rounds.
Slice the eggplant into 3mm rounds then cut in half.
Heat a deep fryer or pot of oil to 180 deg C
Dip the eggplant slices and courgette slices into the cold tempura batter and carefully place into the oil to fry. Turn them whilst they are cooking to ensure even cooking, once golden remove from the oil and place onto absorbent paper.
Now add the mussel meat to the batter, coat well and add to the oil to cook, once crisp remove and drain on absorbent paper.
Serve the tempura mussels and vegetables with the wasabi mayo and lemon wedges.
Recipe created by A Tasty Kitchen
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