Tuatua Fritters w. Paw Paw & Mango Salsa

Tuatua Fritters (serves 2)
The succulent mollusc I grew up believing to be Pipi were recently revealed to me as Tuatua, a similar & equally delicious shellfish variety found on the lower West coast of New Zealand.

After collecting your Tuatua from a vanishing low tide be sure to allow 24 hours for them to spit any sand deposits. If not, this can result in an impossibly gritty fritter. This must be done in an ample supply of seawater (fresh water will spoil the Tuatua rather quickly). If collected in the height of summer be conscious of where you store the Tuatua during this process. Too warm & the water will stagnate (also spoiling the Tuatua). If you can fit your catch in the fridge - do so!

Gently steam 20-30 medium/large Tuatua until shells open. It is hard to resist sampling a small handful, as the flesh is juicy & the flavour sweet & uncomplicated. Depending on the size chop the Tuatua roughly into small bite sizes. To make six large fritters you should have three cups of diced Tuatua.

In a separate bowl mix 3/4 C fresh breadcrumbs. I like to use a bread variety with a heavy grain to keep the bread rub coarse. Add to this mix one large free range egg, a clove of chopped/crushed garlic & one small, finely chopped red onion. If readily on hand a splash of good quality fish sauce is a nice flavor enhancer but don't overdo it. Add the Tuatua and stir a little. Next I add 1/4 to 1/2 of wholemeal organic flour and a light sprinkling of baking powder. This helps to combat density that can often be the result of an overcooked (BBQ'd) fritter. More or less flour determines how well this fritter holds. I prefer a crumbly fritter to a stodgy one so give or take this ingredient depending on your personal preference. I like to finish this batter with a good shake of organic herb salt or garlic salt. Often I use a combination of the two.

Cook in a heated skillet with a good quality oil until both sides are golden.


Paw Paw & Mango Salsa

This time of year, why not take advantage of heavily reduced imported Tropical fruits such as luscious mango & paw paw. This salsa is delicious with most seafood, chicken & pork and is great for the joints & the skin. Also, every discerning woman should know that a combination of mango & paw paw can be ingested for beauty that radiates or applied to the face for skin that simply glows.

Peel and roughly chop one mango & half a pitted paw paw. Finely chop a small red onion and combine in a bowl with a good squirt of lemon & a large sliced avocado. The avocado adds a creaminess that balances that fruit & tempers the onion.