Serves 4
- 2 cups Basic Tempura
- 1 teaspoon sesame paste, divided
- 4 dozen Ipswich clams, shucked
- 1 cup Basic Aioli
- 2 teaspoons sesame oil
- 1/2 teaspoon rice vinegar
- 2 tablespoons toasted white sesame seeds, for garnish
- Canola oil, for frying
- Kosher salt and freshly ground black pepper
- Prepare a fryer or medium stockpot filled 1/3 the way up with canola oil at 350°F.
- 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 golden brown and delicious, about 3 to 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.
>>This recipe appears in
Episode #411.
>> For additional recipes and more, visit
www.ming.com
