Autumn｜Fruits｜Japanese｜Seafood｜ホタテと海老のいが栗仕立て
Scallop and Shrimp Chestnut-Style Dish
Culinary Workshop - Culinary Art - Sep.2007
Ingredients
| Scallops (Sashimi) | 150g ... Sprinkle lightly with sake and salt. |
| Peeled Shrimp | 100g ... Sprinkle lightly with sake and salt. |
| Boiled Chestnuts (or Sweet Chestnuts in Syrup) | 6 pieces ... Reserve 2 pieces for garnish, cut the remaining 4 into 1cm cubes. |
Seasonings
| Egg White | 1/3 piece |
| Cornstarch | 1 tablespoon |
| Fresh Cream | 1-1/2 tablespoons |
Others
| Somyen Noodles | 3 bundles ... Cut into 3cm lengths. |
| Frying Oil, Flour, Beaten Egg | As needed |
Instructions
- Finely chop the scallops and peeled shrimp on a cutting board.
- Transfer step 1 to a bowl, add the egg white, cornstarch, and fresh cream, and mix well. Add the 1cm chestnut cubes.
- Shape step 2 into balls, coat with flour, beaten egg, and somen noodles, and fry until golden brown.
- Make a small cut in the center of step 3 and insert the reserved sweet chestnuts as a garnish.