Photograph of the finished Fried Clams with Potato and Perilla

Vietnam · Nghêu chiên khoai tía tô

Fried Clams with Potato and Perilla

45 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Clams Clams 1.2 kg
  • Photograph of Potato Potato 600 g
  • Photograph of Perilla leaves Perilla leaves 80 g
  • Photograph of Cornstarch Cornstarch 160 g
  • Photograph of Flour Flour 80 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 360 ml
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Mayonnaise Mayonnaise 120 g

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.

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