Mussels add a great briny flavour to these pancakes, inspired by the jeon of Korea. This recipe makes about 40 pancakes.
- 1 kg mussels, scrubbed
- 2 Desiree potatoes (about 250gm each)
- 2 spring onions, thinly sliced, plus extra to serve
- 2 garlic cloves, finely grated
- 1 long red chilli, finely chopped, plus extra to serve
- 1 bunch garlic chives, cut into 2cm batons
- 1 egg, lightly beaten
- 30 gm plain flour
- 30 gm rice flour
- 125 ml (½ cup) vegetable oil
Sesame dipping sauce
- 2 tbsp soy sauce
- 2 tbsp Asian sesame paste (see note)
- 1 tbsp rice wine vinegar
- 1 tsp sesame seeds
- 1 birdseye chilli, thinly sliced
- 1Heat a large saucepan over medium-high heat, add mussels and 125ml water. Cover with a tight-fitting lid and cook, shaking pan occasionally, until mussels open (2-3 minutes). Drain (discard liquid) and set aside to cool. Remove mussels from shells, remove beards and refrigerate.
- 2Finely grate potatoes, squeeze out excess liquid, then combine in a bowl with mussels, spring onion, garlic, chilli, garlic chives and egg. Sieve in flours, stir to combine and season to taste.
- 3For sesame dipping sauce, whisk ingredients with 1 tbsp warm water in a bowl.
- 4Heat 1½ tbsp oil in a frying pan over high heat. Add heaped tablespoons of batter, ensuring each has a mussel in it, and cook, turning once, until golden and crisp (2-2½ minutes each side). Repeat with remaining oil and batter, then scatter with sesame seeds, chilli and spring onion and serve with sesame dipping sauce.
Note Sesame paste is available from select Asian grocers. If it's unavailable, substitute tahini.
Drink Suggestion: Bone-dry fino Sherry. Drink suggestion by Max Allen