Crispy clams buffalo style with ponzu and chilli glaze
This recipe is inspired by buffalo chicken. Super crispy clams in a batter, finished with a spicy glaze made with ponzu sauce, chilli and citrus. Perfect snack for a party or movie night.
Ingredients
Preparation
Step 1
400 g fresh clams – 1 litre water
Put clams in a pot, cover with water and set over a medium-high heat. Cook until shells have opened (approx 5-7 min). Drain them out and let them cool for 3-4 minutes. Then remove clam meat from the shell and set aside.
Step 2
500 ml cooking oil – 4 tbsp all purpose (plain) flour – 4 tbsp potato starch or cornflour – 1 tsp smoked paprika – 1 tsp garlic powder – 1 tsp cumin – ¼ tsp baking powder
First, pour cooking oil in a pot and set on a medium heat until it reaches 180C.
Then, mix all the dry ingredients until well combined. Put ¼ of the dry mix in another bowl and mix with 1-2 tbsp cold water and mix until you finish with thick batter. Now, put clams into batter, mix well and then transfer to the rest of the dry mix. Make sure that all of clams are coated with a nice crust. Fry clams in preheated oil for about 2-3 minutes or until nice and golden brown. Dry on a paper towel.
Step 3
3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp sriracha – 1 tbsp ketchup – zest from ½ lime – zest from ½ lemon
Mix all the ingredients: Kikkoman Ponzu, sriracha, ketchup, zest from lime and lemon – to create a well-blended sauce.
Step 4
2 spring onion – a little bit of coriander for topping
Drizzle fried clams in the sauce and mix until all the clams are well glazed. Then cut the spring onion and scatter over the clams along with leaves of coriander.
Tip:
Of course, you can serve the Ponzu glaze in a small bowl on the side and dip clams in it.
You can replace 1 tbsp of sriracha with 1 tbsp Kikkoman Kimchi Spicy Chili Sauce
Recipe-ID: 1159
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400 g fresh clams – 1 litre water
Put clams in a pot, cover with water and set over a medium-high heat. Cook until shells have opened (approx 5-7 min). Drain them out and let them cool for 3-4 minutes. Then remove clam meat from the shell and set aside.
500 ml cooking oil – 4 tbsp all purpose (plain) flour – 4 tbsp potato starch or cornflour – 1 tsp smoked paprika – 1 tsp garlic powder – 1 tsp cumin – ¼ tsp baking powder
First, pour cooking oil in a pot and set on a medium heat until it reaches 180C.
Then, mix all the dry ingredients until well combined. Put ¼ of the dry mix in another bowl and mix with 1-2 tbsp cold water and mix until you finish with thick batter. Now, put clams into batter, mix well and then transfer to the rest of the dry mix. Make sure that all of clams are coated with a nice crust. Fry clams in preheated oil for about 2-3 minutes or until nice and golden brown. Dry on a paper towel.
3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp sriracha – 1 tbsp ketchup – zest from ½ lime – zest from ½ lemon
Mix all the ingredients: Kikkoman Ponzu, sriracha, ketchup, zest from lime and lemon – to create a well-blended sauce.
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