Try this new recipe



• 400 grams of mussels

• Salt and pepper to taste

• ShichimiTogarachi (7 spices)

• 20ml key lime juice

• 300 grams Tempura flour

• 50 grams cornflour (cornstarch)

• 120 grams Flour

• 500ml oil for frying



• 100ml soy sauce

• 50ml key lime juice

• 1 gram fresh grated ginger

• 30ml sesame oil

• 2 grams toasted sesame seeds

• 50 grams scallions

• 1/8 dried chives

• 10 cm brochette sticks



Dress the mussels with Shichimi, key lime juice and salt. Set aside for 5 minutes. Put mussels in cornflour

and flour (mixed). Prepare tempura mix as the packet indicates. It must be thick and cold.

Heat oil to 180°Celcius. Mix all the dressing ingredients and let cool. Pinch the mussels with the brochette sticks, dip in mix and deep fly in oil. The mix should not become dark (only a light toast), pat dry and serve with dressing on the side.

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