Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, an autumn feast with chestnuts using fish paste. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Feasts also heavily feature round foods like mooncakes, a nod to the full moon's representation of unity and togetherness for families. This simple one-pot dish embraces the fall arrival of mushrooms and sweet, tender chestnuts. You can use any seasonal variety of mushroom, like enoki, shiitake, Swiss. You can use fresh fish fillets as well.
An Autumn Feast with Chestnuts using Fish Paste is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. An Autumn Feast with Chestnuts using Fish Paste is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook an autumn feast with chestnuts using fish paste using 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make An Autumn Feast with Chestnuts using Fish Paste:
- Get 12 Chestnuts
- Make ready 2 bundles Somen noodles
- Make ready 240 grams Fish paste (or shrimp paste)
- Get 180 grams Shrimp paste (or fish paste)
- Prepare 3 Eggs
- Take 4 tsp Salt
- Take 3 tbsp Mirin
- Take 1 Frying oil
Today, Thanksgiving dinner is quite different. 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.
Instructions to make An Autumn Feast with Chestnuts using Fish Paste:
- 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.
- Combine egg, salt, mirin to the fish/shrimp paste and blend in a food processor until evenly combined.
- Break the somen noodles into 2 cm.
- 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.
- Squeeze the fish/shrimp paste ball with the chestnut inside, and check if there aren't trapped air bubbles.
- Stick somen noodles into the outside. Cover with a generous amount.
- In a pot with a generous amount of oil preheated to 320F/160℃, fry until lightly golden and remove.
- If you roll the balls around the pot, the somen noodle needles will flatten, so pour oil on top to heat through.
- From the top, break apart the "outer shell" with chopsticks, making 3-4 incisions.
- Remove the chestnut inside.
- 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.
- Stuff the chestnut halves back into the "outer shell" and it's done!!
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. A for autumn's frosty art, and abundance in the heart. N for neighbours, and November, nice things, new things to remember.
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