Clam and kumquat tostada with peanut salsa macha

4
35 minutes

Ingredients

  • 1kg palourde clams
  • 20ml of ponzu
  • 10ml of soy sauce
  • 1 lime, juiced
  • 1 fennel bulb
  • 1 lemon wedge

Peanut salsa macha

  • 1 dried habanero chilli
  • 1 dried pasilla chilli, or 1 dried guajillo chilli
  • 1 dried chipotle chilli
  • 1/2 star anise
  • 2 garlic cloves
  • 1/2 tsp cumin seeds, toasted
  • 200ml of rapeseed oil
  • 50g of toasted peanuts

To serve

  • 4 tostadas
  • 2 avocados, peeled, pitted and mashed
  • 5 kumquats, washed and thinly sliced
  • 1 red chilli, deseeded and finely sliced
  • sesame seeds
  • coriander leaves

Method

1
Submerge the clams in cold water to clean. Boil a large pan of water and add the clams. Drain as soon as the shells open and set aside to cool
2
Slice the fennel bulb in half and thinly slice using a mandoline. Set aside in a bowl of iced water with a wedge of lemon inside to prevent discolouration
3
For the salsa macha, toast the habanero, pasilla and chipotle chillies in a dry frying pan until they release a small amount of smoke (be careful to not burn them), then transfer to a blender. In the same pan, cook the garlic and toast until blackened and charred. Peel, then add to the blender along with the cumin, garlic and star anise, blitzing until you have a coarse powder. Place this mixture into a large heatproof bowl
4
Heat the oil to 180°C in a large pan. Being very, very careful, pour the oil over the chilli mixture. Stand back as it may spit and splutter. Mix in the peanuts and set aside
5
Remove the clams from their shells. Mix around 2–3 tablespoons of the salsa macha into the clams alongside the lime juice, ponzu and soy. Check the seasoning – the clams should taste bright from the citrus, smoky and spicy from the chilli and salty from the soy
6
Place a tablespoon of crushed avocado atop each tostada. Top with slices of fennel, a couple of tablespoons of clams and a few slices of kumquat and chilli. Garnish with coriander and sesame seeds and serve