Shellfish Bhelpuri

SAVORY

Oct 15

Squid, Rock Shrimp, Mussels, Clams, Carrots, Daikon, Salted Peanuts, Puffed Rice, Mango Chutney, Fresh Herbs

Chef Floyd Cardoz of The Bombay Bread Bar | New York
Yield: 6 servings

INGREDIENTS

Finely chopped chives
1 cup sev (Indian snack food)
Vegetable oil
2 cups squid mantle rings, arms, and tentacles
2 cups peeled rock shrimp
2 cups steamed and shelled mussels
1 cup white wine-steamed and shelled clams
2 cups thinly sliced carrots
½ cup thinly sliced daikon
½ cup thinly sliced Mutsu apple
1 cup thinly sliced sugar snap peas
2 tablespoons coarsely chopped mint
2 tablespoons cilantro leaves
¼ cup salted peanuts, coarsely chopped
1 cup puffed rice
1 teaspoon thinly sliced chilies
3 tablespoons lime juice
2 tablespoons peanut oil
Mango chutney, finely chopped
Salt
Sugar

METHOD

Set aside chives and a little sev for garnish. In a hot sauté pan with oil, flash-sear shellfish. Transfer to a bowl with remaining ingredients. Toss to combine. Garnish with remaining sev and chives.

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