HOME Recipe Fried Hokki Shellfish

Fried hokki shellfish

Italian

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It is best to finish the fried hokki shells with a slightly rare interior. Once the batter is golden brown and fox-colored, it is an estimate of how it will be fried. The oil temperature drops as you fry it, so if you are frying it in a large amount, it is a good idea to increase the heat halfway through.

Cooking time: 30 minutes

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How to make it

Remove the internal organs of the hokki shell, wash it with water and wipe off the water with kitchen paper.

Make tomato salad for toppings. Cut the cherry tomatoes in half, place them in a bowl of seasonings and basil, and mix quickly.

Slice the cabbage into shredded slices of new onions, and soak them in ice water.

The hokki shells are coated in the order of flour, beaten eggs, and breadcrumbs, and fry them in deep frying oil heated to 160-170°C. When the batter turns fox-colored, place it in a net and drain the oil.

Put the seasonings from [A] in a bowl and mix to make the sauce.

Give the cabbage and onions in a colander, drain and serve in a bowl. Top with fried hokki shellfish, pour in the sauce from [5], and serve with tomato salad for toppings.