Cullen Wines’ Charlie Chen’s Akoya Fritters
50g gluten-free plain flour
50g chickpea flour
50g rice flour
1 tbsp olive oil
2 tbsp salt
1 egg yolk
10g chives, chopped
20g silverbeet leaves, shredded, 1cm in length
5g fresh ginger, grated
10g spring onion or baby leeks, chopped
250ml sparkling water
5g fresh ginger
5g fresh red seedless chilli
75g fresh cherry tomatoes
45g rice vinegar
1 tsp white sugar
6 Leeuwin Coast Akoya
500ml vegetable oil
Salt and white pepper
Wakame edible seaweed, to serve
- Prepare chives, silverbeet, ginger and spring onion. Set aside until ready to deep-fry.
- Mix all other ingredients well in a large mixing bowl.
- Store the bowl in the fridge to keep cold until ready to deep-fry.
- Blend all ingredients until smooth and set aside until ready to serve.
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
- Bring a pot of water to the boil. Heat the oil in a deep pot to 190C, using a thermometer (or use a deep fryer).
- Place all Akoya shells together in the boiling water for one minute, then remove and dry with paper towel.
- Wash Akoya in cold, salty water. Make sure there are not small pieces of shell.
- Gently pat Akoya dry with paper towel.
- Add the chives, silverbeet, ginger and spring onion to the batter mixture and gently mix together.
- Spoon Akoya one by one into the batter mixture. Make sure Akoya are completely covered in batter.
- Set Akoya gently into oil and cook for 70 seconds.
- Remove and rest Akoya on paper towel for 20 seconds.
- Place Akoya back into shell to serve and season with salt and white pepper.
- Spoon dipping sauce over Akoya as desired.
- Garnish with watercress, fresh dill, parsley and seaweed.