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Seafood Tempura with Sesame Aioli

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1
MineralsNatrium, Fluorine, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups basic tempura

  2. 1 1/2 teaspoons sesame paste, divided

  3. 4 dozen ipswich clams, shucked

  4. 1 cup basic aioli

  5. 2 teaspoons sesame oil

  6. 1/2 teaspoon rice vinegar

  7. 2 tablespoons toasted white sesame seeds , for garnish

  8. 2 pounds ipswich clams

  9. Canola oil , for frying

  10. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. In a medium bowl, combine Basic Tempura batter and 1/2 teaspoon sesame paste. Dip clams into batter, letting excess drip off, and gently place in oil, frying in batches until GB&D (golden brown & delicious), about 3-4 minutes. Drain on paper towels; season lightly with salt and garnish with sesame seeds while still hot. Meanwhile, in a medium bowl, combine Basic Aioli, 1/2 teaspoon sesame paste, sesame oil and rice vinegar. To serve, pile up fried clams on a platter and serve with a dipping bowl of sesame aioli.

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