Mussels In Chickpea And Cumin Batter

• 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

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

chickpea flour, ground cumin, salt, egg whites, water, mussels, chickpea flour, vegetable oil, salt

Taken from www.food.com/recipe/mussels-in-chickpea-and-cumin-batter-197511 (may not work)