Ingredients

• 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

Instructions

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.