Geoduck Fritters with Sweet Chili Sauce

Ingredients:

6 T rice vinegar

4 T water

3 T sugar

1 t garlic, peeled & minced

0.5 t thai bird chile, seeded & minced (or more to taste)

0.25 t salt

3 c all-purpose flour

4 t baking powder

2 T orange mint, thai basil or regular mint

1 T lemongrass, white tender parts only, minced

1 T fresh ginger, minced

0.5 t shichimi togarashi

1 c clam juice

3 large eggs

1.5 c milk

1 geoduck clam, cleaned, prepped and very thinly sliced

0 oil as needed for frying

0 kosher salt, to taste

0 lemon wedges, to taste

Yield	Servings
Prep time	20 minutes
Recipe
Ingredients	water Thai bird chiles sugar shichimi-togarashi salt rice vinegar orange mint oil milk eggs milk lemongrass lemon wedges ginger geoduck clam clam juice baking powder all-purpose flour

Yield

Prep time

20 minutes

Recipe

Ingredients

water Thai bird chiles sugar shichimi-togarashi salt rice vinegar orange mint oil milk eggs milk lemongrass lemon wedges ginger geoduck clam clam juice baking powder all-purpose flour

Directions

Prepare the sweet chili sauce sauce: In a small saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, minced bird's eye chili, and salt; bring to a boil. Reduce heat to low, then simmer until liquid is reduced just slightly, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.

Prepare the fryer: Use a deep-fryer filled with oil according to manufacturer specifications. Heat the oil to 350 degrees F. Alternately, fill a large stockpot 1/3 full with oil and heat it to 350 degrees F.

Prepare the batter: Stack the orange mint leaves, then roll them cigar-style and slice crosswise into thin strips. In a large bowl, whisk together flour, baking powder, orange mint strips (or substitute), lemongrass, ginger, shichimi togarashi, clam juice and eggs.

Add the milk a few tablespoons at a time until thick cake batter consistency is achieved. Add the geoduck slices and stir to combine thoroughly. Gently drop tablespoons of fritter batter into oil and cook, turning over often until deep golden brown, about 3 minutes. Do not crowd the fryer. Work in batches.

Remove with a wire strainer to a paper towel-lined plate. Season immediately with kosher salt and additional shichimi togarashi. Arrange fritters on a platter, garnish with a squeeze of lemon and more mint leaves. Serve with bowl of sweet chile sauce on the side for dipping.

Notes:

serves 8 or more