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.
20musselsNew Zealand green lipped mussels highly recommended
1cupvegetable 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.