Mussels In Chickpea And Cumin Batter - cooking recipe

Ingredients

75 g chickpea flour (besan)
2 teaspoons ground cumin
salt, to taste
2 egg whites, lightly whisked
80 ml cold water
12 mussels, in the half shell
chickpea flour, extra, to lightly coat
vegetable oil, to deep-fry
flaked sea salt, to serve

Preparation

Combine the chickpea flour, cumin and salt in medium bowl.
Add the egg white and water and whisk with a fork until smooth.
Remove the mussels from the shells.
Reserve the shells.
Pat the mussels dry with paper towel, place in a bowl.
Add a little extra chickpea flour to lightly coat.
Add enough oil to a large saucepan to reach a depth of 5cm.
Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds).
Dip 1 mussel at a time in the batter.
Deep-fry mussels, in 1 batch, for 3 minutes or until crisp and golden.
Use a slotted spoon to transfer the mussels to the reserved shells.
Sprinkle with sea salt flakes.
Serve immediately.