Cullen Wines’ Charlie Chen’s Akoya Fritters
Recipe by Cullen Wines’ Charlie Chen’s Akoya Fritters
INGREDIENTS:
Batter
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
Dipping sauce
10g garlic
5g fresh ginger
5g fresh red seedless chilli
75g fresh cherry tomatoes
45g rice vinegar
10g tamari
1 tsp white sugar
Akoya fritters
6 Akoya
500ml vegetable oil
Salt and white pepper
Watercress
Fresh dill
Parsley
Wakame edible seaweed, to serve
Method:
Batter
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.
Dipping sauce
Blend all ingredients until smooth and set aside until ready to serve.
Akoya fritters
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).
Gently open the Akoya. 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.
