Crispy clams buffalo style with ponzu and chilli glaze

Total time25 mins

10 minspreparation time

15 minscooking time

This recipe is inspired by buffalo chicken. Super crispy clams in a batter, finished with a spicy glaze made with ponzu sauce, chilli and citrus. The perfect snack for a party or movie night.

Ingredients

2 portion(s)

400 g

fresh clams

1 l

water

500 ml

cooking oil

4 tbsp

all purpose (plain) flour

4 tbsp

potato starch or cornflour

1 tsp

smoked paprika

1 tsp

garlic powder

1 tsp

cumin

 ¼ tsp

baking powder

 ½ tsp

salt

3 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

1 tbsp

sriracha

1 tbsp

ketchup

zest from ½ lime

zest from ½ lemon

spring onion

a few shredded coriander leaves

Preparation

Step 1

400 g fresh clams – 1 l water

Put clams in a pot, cover with water and set over a medium-high heat. Cook until shells have opened (approx 5-7 min). Drain and let them cool for 3-4 minutes. Then remove clam meat from the shell and set aside.

Step 2

500 ml cooking oil – 4 tbsp all purpose (plain) flour – 4 tbsp potato starch or cornflour – 1 tsp smoked paprika – 1 tsp garlic powder – 1 tsp cumin –  ¼ tsp baking powder

First, pour cooking oil in a pot and set on a medium heat until it reaches 180C.

Then, mix all the dry ingredients until well combined. Put ¼ of the dry mix in another bowl and add 1-2 tbsp cold water to create a thick batter. Now, put clams into batter, mix well and then transfer to the rest of the dry mix. Make sure that all of clams are coated with a nice crust. Fry clams in preheated oil for about 2-3 minutes or until nice and golden brown. Dry on a paper towel.

Step 3

3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp sriracha – 1 tbsp ketchup – zest from ½ lime – zest from ½ lemon

Mix all the ingredients: Kikkoman Ponzu, sriracha, ketchup, zest from lime and lemon – to create a well-blended sauce.

Step 4

2  spring onion – a few shredded coriander leaves

Drizzle fried clams in the sauce and mix until all the clams are well glazed. Then cut the spring onion and scatter over the clams along with leaves of coriander.

Tip:

Of course, you can serve the Ponzu glaze in a small bowl on the side and dip clams in it.

You can replace 1 tbsp of sriracha with 1 tbsp Kikkoman Kimchi Spicy Chili Sauce

Recipe-ID: 1159

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Featured product in this recipe

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

400 g fresh clams – 1 l water

500 ml cooking oil – 4 tbsp all purpose (plain) flour – 4 tbsp potato starch or cornflour – 1 tsp smoked paprika – 1 tsp garlic powder – 1 tsp cumin – ¼ tsp baking powder

First, pour cooking oil in a pot and set on a medium heat until it reaches 180C.

3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp sriracha – 1 tbsp ketchup – zest from ½ lime – zest from ½ lemon

Mix all the ingredients: Kikkoman Ponzu, sriracha, ketchup, zest from lime and lemon – to create a well-blended sauce.

2 spring onion – a few shredded coriander leaves

Drizzle fried clams in the sauce and mix until all the clams are well glazed. Then cut the spring onion and scatter over the clams along with leaves of coriander.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends