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Practical Way to Cooking Extraordinary An Autumn Feast with Chestnuts using Fish Paste

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An Autumn Feast with Chestnuts using Fish Paste

We hope you got benefit from reading it, now let's go back to an autumn feast with chestnuts using fish paste recipe. You can cook an autumn feast with chestnuts using fish paste using 8 ingredients and 12 steps. Here is how you do it.

To prepare an unforgettable An Autumn Feast with Chestnuts using Fish Paste, here are the components required:

  1. Take 12 of Chestnuts.
  2. Use 2 of bundles Somen noodles.
  3. Prepare 240 grams of Fish paste (or shrimp paste).
  4. Prepare 180 grams of Shrimp paste (or fish paste).
  5. Use 3 of Eggs.
  6. Take 4 tsp of Salt.
  7. Use 3 tbsp of Mirin.
  8. Take 1 of Frying oil.

After readying the materials, now you are good to make your 5-star An Autumn Feast with Chestnuts using Fish Paste by following the instructions on this section:

  1. Soak chestnuts in water overnight to easily peel the outer shell. Peel the inner skin, moisten in water, wrap in plastic wrap and microwave for 3 minutes..
  2. Combine egg, salt, mirin to the fish/shrimp paste and blend in a food processor until evenly combined..
  3. Break the somen noodles into 2 cm..
  4. Divide Step 2 into 6 portions. Spread one portion on your hand, lay 2 chestnut halves, and envelop in the paste. Moisten your hands for this process..
  5. Squeeze the fish/shrimp paste ball with the chestnut inside, and check if there aren't trapped air bubbles..
  6. Stick somen noodles into the outside. Cover with a generous amount..
  7. In a pot with a generous amount of oil preheated to 320F/160℃, fry until lightly golden and remove..
  8. If you roll the balls around the pot, the somen noodle needles will flatten, so pour oil on top to heat through..
  9. From the top, break apart the "outer shell" with chopsticks, making 3-4 incisions..
  10. Remove the chestnut inside..
  11. Fry the "outer shell" and the chestnut. Heat the "outer shell" all the way through. Do not flip it over, but pour oil over it. Fry the chestnut for a minute..
  12. Stuff the chestnut halves back into the "outer shell" and it's done!!.

Ready-cooked chestnuts add an interesting bite to this seasonal salad, from BBC Good Food. Tip the lettuce into a large bowl. Add the chestnuts to the bowl with the beetroot. Heat a non-stick pan, add the ham, then fry quickly on each side until crisp. seafood (potentially smoked fish, eel, lobster, clams, and mussels). nuts (perhaps chestnuts, walnuts, or beechnuts). Apples are very much an autumn fruit because most apples are harvested between September and November.

Recipe : An Autumn Feast with Chestnuts using Fish Paste

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step by step to make An Autumn Feast with Chestnuts using Fish Paste

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