An Autumn Feast with Chestnuts using Fish Paste
I love the sight of chestnuts in their shells and wanted to reproduce them.
You could use raw or honey soaked chestnuts.
At Step 6, cover with a generous amount of somen noodles.
At Step 9, when breaking the "outer layer," it's enough when you're able to remove the chestnut inside. Recipe by pe:wa
Open in Cookpad AppCooking Instructions
- 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!!
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