Pipi fritters
19
( Serves 4 )
Publication: NZ Woman's Weekly
15/6/2011
As with all shellfish, discard any pipi that are already open in their shells before cooking - they've gone bad.
Ingredients
| 40 | Pipi |
| ½ cup | Self raising flour |
| ½ cup | Red onion |
| 1 | Lemon |
| 1 Tbsp | Fresh parsley |
| 1 Tbsp | Salt & freshly ground pepper |
| 1 Tbsp | Sweet chilli sauce |
| ¼ cup | Soda water |
| 1 Tbsp | Butter |
| 1 Tbsp | Oil |
Directions
- Immerse pipi in fresh water and leave overnight. Drain off water and make sure sand is rinsed off. Place pipi in a saucepan with ¼ cup water. Cover and place over a medium-high heat for 3 to 4 minutes, shaking the pan at times, until pipi have opened.
- Remove meat from shells and roughly chop. Place flour in a bowl and add chopped onion, lemon rind, chopped parsley and season with salt and pepper. Mix in the sweet chili sauce, soda water and pipi meat.
- Heat butter and oil together in a large frying pan and cook heaped teaspoonfuls of batter over a medium heat until golden on both sides.
http://www.bite.co.nz/recipe/1940/Pipi-fritters/?frmcol=2599
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