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 candied chestnuts) | 6 pieces - Reserve 2 for garnish, cut the remaining 4 into 1cm cubes. |
Seasonings
| Egg white | 1/3 piece |
| Cornstarch | 1 tbsp |
| Heavy cream | 1-1/2 tbsp |
Others
| Somen noodles | 3 bundles - Cut into 3cm pieces. |
| Frying oil, flour, beaten egg | As needed |
Instructions
- Finely chop the scallops and peeled shrimp on a cutting board.
- Place step 1 in a bowl, add egg white, cornstarch, and heavy cream, and mix well. Add the chestnuts cut into 1cm cubes.
- Form step 2 into balls, coat with flour, beaten egg, and somen noodles, then fry until golden.
- Make a cut in the center of step 3 and insert a decorative chestnut.