scallops with water chestnuts
(recipe from France)
g of fresh scallops
schredded water chestnuts
g of fresh onion
dessert spoons of cornflower
dessert spoon of DOM Benedictine
dessert spoons of water
teaspoon of soya bean paste
dessert spoon of tomato sauce
dessert spoon of chilli sauce
dessert spoon of light soy sauce
teaspoon of sesame oil
dessert spoons of sunflower oil
the scallops. Dry them and place in a bowl. Add the salt, egg and flour
up a wok (Chinese fondue dish). Cover the scallops with the flour and
fry in the wok.
the wok. Add the oil, sear the garlic, add the soya bean paste and the
sesame oil, then the water, tomato sauce, chilli sauce and the water
chestnuts and leave to thicken.
the sauce over the scallops and decorate with fresh onion.
similar to an almond, with the flavour of hazelnut and chestnut.
Tab Tim Grob (Crispy Water Chestnuts) (recipe
peeled water chestnuts (fresh if possible, otherwise use canned)
water tinted with red food coloring
tapioca starch/tapioca flour
water pinch of salt
peeled water chestnut into a square by trimming the edges.
the water chestnuts in the colored water and allow to soak for 30 min.
to pick up to color of the water. Drain and set aside.
large saucepan of water to boiling. Roll the water chestnuts in the
tapioca starch and drop them into the boiling water. Boil until they
float to the top, or for 4-5 min. Canned water chestnuts will not
require boiling. Remove them with a strainer and drop immediately into
a large pan of water. Hold at this stage until ready to serve.
the sugar in the cup of water and heat to boiling. Allow to cool.
salt with coconut cream and set aside. When ready to serve, drain the
water chestnuts and place in a glass bowl with the sugar water, and
add the ice cubes. Each guest is served a portion of the chilled water
chestnuts in a smaller glass bowl and this is then topped with coconut
cream mixture. Serve 4