Prepare the Saffron Aioli: In a small bowl, whisk together all Saffron Aioli ingredients. Set aside.
Prepare the Tempura Batter: In a bowl, whisk together cake flour and ice water until just combined. Gently fold in the beaten egg. Do not overmix.
Fry the Clam Strips: Heat the grapeseed oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Dip clam strips into the tempura batter and carefully fry in batches for 1-2 minutes, or until light and crispy. Remove with a slotted spoon and drain on paper towels.
Toast the Rolls: Lightly toast the house-made brioche rolls.
Assemble the Rolls: Spread a generous amount of saffron aioli on each roll. Fill with fried clam strips and garnish with fennel fronds. Serve immediately.
Ingredients
4
1 pound450 gFresh Clams-shucked and cut into strips
1 cup120 gCake Flour
1/2 cup120 mLIce Water
11Egg-beaten
1/2 cup120 mLHomemade Mayonnaise
1/4 tsp1.25 mLSaffron Threads-bloomed in 1 tbsp warm water
1 clove1Garlic-minced
1 tbsp15 mLLemon Juice
44House-Made Brioche Rolls
3 cups720 mLGrapeseed Oil-for frying
1/4 cup60 mLFennel Fronds-for garnish
Equipment
Large pot or deep fryer
Slotted spoon
Paper towels
Small bowl
Mixing bowl
Instructions
Prepare the Saffron Aioli: In a small bowl, whisk together all Saffron Aioli ingredients. Set aside.
Prepare the Tempura Batter: In a bowl, whisk together cake flour and ice water until just combined. Gently fold in the beaten egg. Do not overmix.
Fry the Clam Strips: Heat the grapeseed oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Dip clam strips into the tempura batter and carefully fry in batches for 1-2 minutes, or until light and crispy. Remove with a slotted spoon and drain on paper towels.
Toast the Rolls: Lightly toast the house-made brioche rolls.
Assemble the Rolls: Spread a generous amount of saffron aioli on each roll. Fill with fried clam strips and garnish with fennel fronds. Serve immediately.
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