|EVY, OLLIE AND FREDDY
It was one of those overcast and drizzly days, where one could of quite easily stayed indoors and mucked around. Or you could of got your gum-boots on and went for a good old walk....
We went out to Aramoana, which is located at the head of the Dunedin harbour. I always feel energised after a good walk on the beach, and the scenery seems to lift your spirits as it is just so rugged and natural. It also has an abundance of kia moana (seafood). Simon (my husband) dug his heel deep into the sand and then with a little more digging with his hand revealed a handful of large, sweet, juicy pipis.
We also stumbled across some mussels hanging tightly to the rocks. We now had a feast collected in our bag to take home for dinner. Wow what a day......
Please note that Pipis need soaking in cold water over night as they hold a lot of sand and make for unpleasant eating if eaten straight away.
12 fresh pipis, lightly steamed open
1/2 leek, finely sliced
1/2 clove garlic, crushed
1 Tbsp chives, finely sliced
2 Tbsp flour
1/2 tsp baking powder
2 eggs, separated
sea salt flakes and freshly ground pepper
oil for frying
lemon for serving and a little extra sea salt flakes
Remove the pipi meat from the shell and roughly chop up and place into a bowl. Melt the butter in a small fry pan or pot and cook the leeks without colouring until soft (5-8 minutes), cool. Add the leeks to the pipi mixture, add the garlic, chives and egg yolks. Mix gently to combine, add the flour and season with salt and pepper, mix until just combined. Whisk the egg whites in a clean bowl until stiff. Fold into the pipi mixture.
Heat a large fry pan up to medium-hot with enough oil to cover the surface. Test a little mixture in the oil to check that the oil is hot enough and that your mixture is seasoned correctly. When you are happy with everything, use a dessert spoon and scoop enough mixture into the oil to create a fritter size round. Continue so that your fry pan is not over crowded, it is better to do them in batches. Fry until golden brown, gently flip over and cook the over side until golden. Remove from the oil and drain on kitchen paper. Serve warm with a light sprinkling of sea salt flakes and lemon wedges.