An Autumn Feast with Chestnuts using Fish Paste.
You can have An Autumn Feast with Chestnuts using Fish Paste using 8 ingredients and 12 steps. Here is how you cook it.
Ingredients of An Autumn Feast with Chestnuts using Fish Paste
- Prepare 12 of Chestnuts.
- Prepare 2 of bundles Somen noodles.
- Prepare 240 grams of Fish paste (or shrimp paste).
- It's 180 grams of Shrimp paste (or fish paste).
- You need 3 of Eggs.
- Prepare 4 tsp of Salt.
- You need 3 tbsp of Mirin.
- You need 1 of Frying oil.
An Autumn Feast with Chestnuts using Fish Paste instructions
- 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!!.
