Plump and juicy New Zealand mussels get fried in a light crispy tempura batter then served on a bed of crisp Vietnamese pickled daikon radish (crisp in both taste and texture). The sea grapes reinforce the seafood theme and add their own “bubblewrap” effect.
The large succulent mussels that live around New Zealand’s shores are genuinely delicious. Not only that, but they are also high in Omega 3 fatty acids and have anti-inflammatory effects. You can now get an extract of NZ mussels in capsules to support healthy joints and combat arthritis! NZ mussels are a favorite, and there are a few other mussel recipes here to take a look at, such as these mussels steamed in sake and miso. These were delicious, as is this spicy mussels dish.
Although the tempura mussels appear to be the show’s star, I would suggest the Vietnamese pickled daikon deserves equal billing. It gives the tempura some balance in taste and texture to compliment and acidity to balance the fried tempura. In addition, the daikon is wonderfully crispy in a very fresh vegetable sort of way yet has all the depth and complexity from the pickling process.
I have used sea grapes as a garnish in many recipes. Usually, it is not hard to come up with a substitute. With this dish, though, the sea grapes seem so much an integral part. Alternatives? Perhaps the green fish eggs (tobiko), the ones flavoured with wasabi. That would work.
Tempura Mussels on Vietnamese Pickled Daikon. Soy Mustard Drizzle
Ingredients
Vietnamese pickled daikon
- 1 large daikon
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1/2 Tbsp salt
- 1 thumb fresh ginger, thinly sliced
- 2 chillis, finely diced
- 1 Tbsp black peppercorns
Soy mustard drizzle
- 1 Tbsp grated fresh ginger
- 1 Tbsp minced shallots
- 2 Tbsp Dijon mustard
- 2 Tbsp Soy sauce
- 2 Tbsp lime or lemon juice
- 4 Tbsp grape seed oil
Tempura fried mussels
- 150 g tempura flour mix
- 1/2 cup plain flour
- 200 ml very cold sparkling water or beer
- 20 mussels New Zealand green lipped mussels highly recommended
- 1 cup vegetable oil
Instructions
Vietnamese pickled daikon
- Peel the daikon and cut into thin strips (julienne). Put into a sealable glass jar.
- Add the finely diced chillis to the daikon.
- Combine the remaining ingredients in a saucepan and heat gently until the salt and sugar are dissolved.
- Add the pickling liquid to the julienned daikon and chil4. Allow to cool, then store in the refrigerator for 24 to 48 hours before using.
- Before using, drain the pickling liquid from the now pickled daikon.
Soy mustard drizzle
- Combine all the ingredients in a shaker, except the grape seed oil.
- Add the oil, 1 Tbsp at a time, with a good shake between each oil addition.
Tempura fried mussels
- Steam the mussels if fresh. Remove from the shells, leaving the tough muscle attached to the shell behind.
- Add the oil to a pan over a high heat. Bring up to 160 degC. (Invest in a high temp thermometer if you do not have one).
- Put the plain flour in one bowl.
- Put the tempura flour in another bowl. Add beer and/or sparkling water to the tempura flour, whisking gently. Do not over-whisk. Desired consistency should be similar to cooking cream.
- Several at a time, dust the mussels in the flour, then in the tempura batter, then into the hot oil.
- Fry until golden, turn to do the other side, then remove and drain on paper towels. About 1 to 2 minutes per side.
To Serve
- Sprinkle some pickled daikon on a plate.
- Top with a few fried mussels.
- Drizzle with the soy mustard drizzle and top with some sea grapes.
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