Fried Clams with Potato and Perilla

Method

1. 1 Soak the clams for 1 hour, boil them for 4 minutes, then remove the meat and pat it dry.
2. 2 Grate the potatoes into shreds, squeeze out the excess water, and mix with cornstarch and flour.
3. 3 Chop perilla leaves into thin strips and mix them into the flour coating; perilla leaves help to neutralize the fishy taste of clams.
4. 4 Mix the clam meat with the eggs, then wrap the potato strips around each group of three clams.
5. 5 Fry in oil at 175 degrees for 3 minutes until the potato strips are golden and crispy, then dip in mayonnaise mixed with pepper.

With an appliance

• Air fryer 43 min

  Replace step 5: thoroughly spray oil on the potato strips covering the clams, then fry in an air fryer at 195 degrees for 9 minutes, flipping at the 5th minute to ensure the potatoes are golden brown and crispy while the clams remain tender.