Mussel Game Strong: Mussel Fritters

2 months ago

Munch on these magical crispy fritters that takes the seafood game on another level!


Mussel Fritters

1/2 kilo Mussels, rinsed thoroughly

1 cup Water*

2 Eggs

1 cup Mussel broth

1 tsp Sambal olek (or any chili paste)

1 tsp Fish sauce (patis)

1/4 tsp Salt

1/8 tsp Pepper

1/2 cup Flour

1/2 cup Cornstarch

1/2 cup Chopped spring onions

1 cup Bean sprouts, washed and drained

1 tsp Atsuete oil (soak 1 tsp atsuete seeds in 1 Tbsp hot oil)

3/4 cup Mussel meat

*Cooking oil for frying

  1. Boil mussels in 1 cup water over medium heat until shells open. Turn off heat and drain mussels. Reserve broth. When cool, remove mussel meat from shells. Set aside.
  2. Make a batter by combining egg, mussel broth, sambal oelek, patis, salt and pepper. Stir this mixture into another bowl with the cornstarch and flour. Mix well (batter will be runny). Add spring onions and bean sprouts.
  3. Add atsuete oil for color and mix in mussels. Refrigerate for 30 minutes.
  4. To cook, heat cooking oil in a deep frying pan. When hot, drop batter by the spoonful to make a small fritter. When golden brown, remove with tongs and let rest on a plate lined with paper towels. Serve hot with sweet chili sauce or spicy vinegar.
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