Fried Mussel with Spicy Tamarind Sauce

Simple yet delicious appetizer that I came up when the FIFA Worldcup 2010 finals was approaching. All the social network mentioned about it, and people were ready to cheer on their team. Some had plans to go hang out with friends and family where food and drink was involve. I did not have any plans instead I thought about putting something together to enjoy while watching the game at home.

Fried Mussel with Spicy Tamarind Sauce, គ្រុមចំពុះទាបំពងនិងទឹកអំពឹលទុំ, Krum Jompook Tear Nung Tirk Ompil Thum was what I came up with. I really enjoy using the Panko bread crumbs for it’s light, airy and crunchy texture. I’ve used it several times like in my Crispy Garlic Pork and Panko Crusted Fish with Lemongrass Chili Sauce and was really satisfied with the results.

Because you can prep everything and make the sauce in advance, this makes it quick and easy to whip up. Try this at your next gathering.

Fried Mussel with Spicy Tamarind Sauce (makes 12 mussels)
(Krum Jompook Tear Nung Tirk Ompil Thum), គ្រុមចំពុះទាបំពងនិងទឹកអំពឹលទុំ,

Ingredients
12 Green Shell mussels
½ cup Japanese style Panko Bread crumbs
1/3 cup rice flour
1 egg
salt
fresh ground pepper
3 bowls/plates or containers
Spicy Tamarind Sauce

Method:
Defrost mussel if frozen. Remove mussel from shell. Thoroughly rinse both shell and meat separately. Drain and set aside separately.

In container #1 mix rice flour with a few pinches of salt and freshly ground black pepper.

In container #2 crack an egg and use a fork to lightly whisk.

In container #3 add panko bread crumbs.

Make a station with 3 separate large plates one for flour, egg and panko bread crumbs. Use one hand (the dry hand) to dust the flour on lightly then move to the next station and drench the mussel with your other hand (wet hand). On the 3rd station return your dry hand and coat with panko bread crumbs. Press them in lightly so they stick to the mussel. Repeat this process until all mussels are done, set aside.

Heat oil in a frying pan and once they are hot add the mussel and fry them. Watch carefully as the bread crumbs tend to brown pretty quick. Adjust heat accordingly. You can start with med-high heat and then crank it up toward the end to get a nice golden brown crust. Cook until all sides turn golden brown and allow to rest on paper towel to remove excess oil, which should not be much.

To serve, lay the fried mussel back into it’s shell and serve with the Spicy Tamarind Sauce. ENJOY!

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