Samurai Mussels with Dragon Mayo & Deadly Dipping Sauce
Much like the Samurai of old, these mussels are serious, deadly and coated in armour. Only this armour is the golden crusty goodness of Panko bread crumbs.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 10 mins
2 egg yolks
1 Tbsp (15 ml) Dijon mustard
250 ml canola oil
1 Tbsp (15 ml) garlic, finely chopped
1 Tbsp (15 ml) ginger, finely chopped
1 Tbsp (15 ml) lemon grass, finely chopped
1 Tbsp (15 ml) spring onion, finely chopped
1 Tbsp (15 ml) red chilli, finely chopped
squeeze of lemon juice
salt and pepper to taste
Deadly Dipping Sauce
150 ml dark soy sauce
¼ C (60 ml) honey
2 Tbsp (30 ml) brown sugar
1 Tbsp (15 ml) garlic, roughly chopped
1 Tbsp (15 ml) ginger, roughly chopped
1 tsp (5 ml) red chilli, roughly chopped
sunflower oil for frying
800 g mussel meat
3 eggs, whisked together with 3 Tbsp milk
bowl of seasoned flour for dredging
1 bag of cos lettuce
Let’s start with the mayo because it’s so easy, you’re going to be amazed. Separate the egg yolks into a large mixing bowl. Chuck in the Dijon mustard and whisk until combined. Tip: secure the bowl to the surface using a wet cloth so that it won’t slip.
Start adding the oil slowly and whisk as you go. The mixture will start to emulsify slowly, and the more oil you add, the thicker it will become. Ideally you want a thick and glossy mayonnaise. You can stop adding oil when you’re happy with the consistency.
Add some lemon juice, salt and pepper until you’ve got a well-seasoned and balanced mayonnaise. Throw in the rest of your ingredients, stir it up and you’re done. Boom, it’s that easy.
Deadly Dipping Sauce
For the dipping sauce, all you need to do is throw everything into a small saucepan and place over a low heat. Stir to combine. When it starts to boil, remove from the heat and set aside to cool.
Now for the mussels. Put the oil for frying into a large pot and get it heated up. (We did this on the braai, but you can do it stove-top).
Using three separate bowls, set up the seasoned flour, egg mixture and Panko crumbs. It’s a rinse and repeat process which involves rolling each mussel in flour, then dipping in egg and then rolling in Panko. Use a tray to layout your finished crumbed mussels.
When you’re done, it’s time to fry. Depending on the size of your pot, drop in batches of mussels and fry until golden. Keep an eye on them because it happens quickly.
When you’re done, serve the mussels on a cos lettuce leaf with a dollop of mayo, drizzle with some dipping sauce and smash it.