Recipe Cuisine: Thai
Theme: Soul Spicy
Tempura Tahong with Thai Green curry sauce
By: Deborah Dean
Ingredients
- 1.2 kg fresh green mussels, cleaned and bearded
- 15g plain flour
- 40g rice flour
- 30g cornflour
- 5g baking powder
- Pinch sea salt
- 1 egg yolk
- 250 ml ice-cold soda water
- 1 L vegetable oil, for deep frying
- 1 tbls vegetable oil
- 2 tbls Thai green curry paste
- 200ml coconut cream
- 1 tsp fish sauce
- 10g palm sugar, finely shaved
- 4 kaffir lime leaves, very finely sliced
- 2cm finely grated fresh ginger
- 1 small green chilli, finely minced
- 10 ml fresh lime juice
- 1 tbls coriander leaves, finely chopped
Product used in recipe
- VALCOM - CURRY PASTE GREEN
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- 1. Place the mussels in a large pot over medium-high heat with a small splash of water. Cover and steam for 4–5 minutes until just opened. Remove from shells immediately and discard any unopened mussels. Pat the mussel meat completely dry and refrigerate for 10 minutes to firm.
- Heat vegetable oil in a deep saucepan to 170°C..
- In a chilled bowl, combine plain flour, rice flour, cornflour, baking powder and salt.
- Lightly whisk egg yolk with ice-cold sparkling mineral water. Pour into the flour mixture and gently mix until just combined. The batter should remain slightly lumpy for a delicate, crisp finish.
- Dip each chilled mussel into the batter, allowing excess to drip away. Carefully lower into the hot oil and fry in small batches for 2–3 minutes until pale golden and crisp. Drain on a wire rack.
- For the sauce, heat vegetable oil in a saucepan over medium heat. Add green curry paste and sauté for 1–2 minutes until fragrant.
- Stir in coconut cream. Bring to a gentle simmer. Add fish sauce, palm sugar, kaffir lime leaves and grated ginger. Simmer for 5 minutes until slightly thickened.
- Remove from heat and stir through lime juice, minced green chilli and coriander.
- Serve the tempura immediately with the warm Thai green curry sauce on the side for dipping
