- 1 kg diamond shell clams, shelled
- 1 cup flour
- 1 Tbsp smoked salt
- 1 tsp white pepper
- 2 Tbsp paprika oil for deep frying
- 1/2 cup Kewpie mayonnaise
- 1 Tbsp pickled ginger, chopped
Suggested wine match - 2014 Waipara Hills Marlborough Sauvignon Blanc
From The Food Show 2015.
To make the dipping sauce, mix together the mayonnaise and ginger. Set aside.
Drain and pat dry the clam meat.
Mix together all the dry ingredients.
Toss the clams in the flour mixture. Shake off the excess.
Heat the oil to 180°C. Fry the clams in the oil until cooked through.
Drain the clams and serve with the dipping sauce.