Makes 12 small fritters
Pickled cucumber
1 Tbsp | Caster sugar |
2 | Lebanese cucumber |
2 Tbsp | White wine vinegar |
1 | Star anise |
1 tsp | Fish sauce |
1 | Chilli, (sliced) |
Fritters
5 | Mussels (Main) |
10 | Pipi |
1 | Shallot, (finely diced) |
1 | Salt & freshly ground pepper |
2 tsp | Parsley, (finely chopped) |
2 Tbsp | Self raising flour |
2 | Eggs, (seperated) |
1 | Butter, (plus half olive oil for frying) |
1 | Flaky sea salt, (to season) |
1 | Lemon, (cut into wedges) |
Directions
- To pickle the cucumber, trim the ends from both cucumbers. Using a peeler, peel the cucumber into strips.
- Put the sugar, vinegar, star anise, fish sauce and chilli into a small saucepan.
- Bring to a simmer and stir to combine the ingredients. Pour the pickling liquid over the cucumber and leave to cool.
- To make the fritters, briefly cook the pipis and mussels in simmering water, until the shells have just opened.
- Remove from the shells and let cool. Chop the shellfish. Finely dice the shallot and add the parsley, seasoning and flour.
- Separate the eggs and whisk in the yolks. Whisk the whites until stiff peaks form, then gently fold into the fritter mix.
- Heat a fry pan and add 1 Tbsp olive oil with 1 Tbsp butter.
- When hot, add spoonfuls of the fritter mixture and cook for a minute or two on each side, depending on the size of the fritters.
- To serve, top with slices of cucumber removed from the pickling liquid, wedges of lemon and a sprinkle of salt.