Mussels In Chickpea And Cumin Batter

1. 1

   Combine the chickpea flour, cumin and salt in medium bowl.

2. 2

   Add the egg white and water and whisk with a fork until smooth.

3. 3

   Remove the mussels from the shells.

4. 4

   Reserve the shells.

5. 5

   Pat the mussels dry with paper towel, place in a bowl.

6. 6

   Add a little extra chickpea flour to lightly coat.

7. 7

   Add enough oil to a large saucepan to reach a depth of 5cm.

8. 8

   Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds).

9. 9

   Dip 1 mussel at a time in the batter.

10. 10

    Deep-fry mussels, in 1 batch, for 3 minutes or until crisp and golden.

11. 11

    Use a slotted spoon to transfer the mussels to the reserved shells.

12. 12

    Sprinkle with sea salt flakes.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.