Photo by Annabel Langbein Media
You can use any shellfish for these tender fritters, which will serve 8-10 people as finger food, but be sure to check the shellfish are very fresh and sourced from clean water. The fritter batter can be made in advance and chilled for up to 8 hours before cooking.
For the fritters
|1.6 kgs||Tuatua, or other shellfish in the shell|
|1 cup||Rice flour|
|½ cup||Coconut cream|
|2 tsp||Fresh ginger, finely grated|
|1 tsp||Baking powder|
|1 bottle||Neutral oil, as much as needed for frying|
|1 small handful||Coriander sprigs, to serve|
For the curry cream
- To make curry cream, stir together creme fraiche, curry powder and coriander leaves. Chill until needed.
- To make fritters, place shellfish in a large pot with 2 Tbsp water. Cover tightly and cook just until shells open (about 5 minutes), discarding any that do not open.
- Remove flesh from shells (you should have about 1 rounded cup of cooked shellfish). Place in a food processor with all other ingredients except oil and coriander sprigs, season with salt and freshly ground black pepper and blend until evenly combined and fairly smooth.
- Heat a little oil in a large, heavy-based frypan and fry small spoonfuls of the mixture over a medium heat. When bubbles form on the surface flip to cook other side (2-3 minutes each side).
- Serve scattered with coriander sprigs and accompanied by curry cream.
More recipes to celebrate Matariki
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visit annabel-langbein.com