Yield: 4 servings
|8||Greenshell mussels; out of the shell|
|6 larges||Eggs; lightly beaten|
|50 millilitres||Double cream|
|10 millilitres||Nam pla fish paste|
|50 grams||Spring onions; sliced|
|400 grams||Kumera; boiled then peeled|
|; and diced|
|½||Red and 1/2 green chilli; seeded and chopped|
|1 small||Red onion; peeled and sliced|
|20 millilitres||Fresh lime juice|
|2||Nashi; core removed and|
|30 millilitres||Extra virgin olive oil|
SERVE AS A STARTER
Cut the mussels into quarters then mix them in a bowl with the eggs, cream, nam pla, polenta and half the spring onion. Lastly mix in the kumera.
Mix together all the other ingredients to make the salsa, including the remaining spring onions, and leave to stand for 30 minutes.
Heat a pan and brush with oil, then make either 4 large or 8 small fritters. Cook to golden brown on one side then turn and cook the other side.
Serve with the salsa on top, with a dollop of creme fraiche.
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Carlton Food Network
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