Recipe: Appetizing An Autumn Feast with Chestnuts using Fish Paste

Recipe: Appetizing An Autumn Feast with Chestnuts using Fish Paste Delicious, fresh and tasty.

An Autumn Feast with Chestnuts using Fish Paste. 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.

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You can have An Autumn Feast with Chestnuts using Fish Paste using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of An Autumn Feast with Chestnuts using Fish Paste

1. It’s 12 of Chestnuts.

2. You need 2 of bundles Somen noodles.

3. Prepare 240 grams of Fish paste (or shrimp paste).

4. You need 180 grams of Shrimp paste (or fish paste).

5. You need 3 of Eggs.

6. You need 4 tsp of Salt.

7. Prepare 3 tbsp of Mirin.

8. It’s 1 of Frying oil.

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An Autumn Feast with Chestnuts using Fish Paste step by step

1. 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..

2. Combine egg, salt, mirin to the fish/shrimp paste and blend in a food processor until evenly combined..

3. Break the somen noodles into 2 cm..

4. 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..

5. Squeeze the fish/shrimp paste ball with the chestnut inside, and check if there arent trapped air bubbles..

6. Stick somen noodles into the outside. Cover with a generous amount..

7. In a pot with a generous amount of oil preheated to 320F/160℃, fry until lightly golden and remove..

8. If you roll the balls around the pot, the somen noodle needles will flatten, so pour oil on top to heat through..

9. From the top, break apart the "outer shell" with chopsticks, making 3-4 incisions..

10. Remove the chestnut inside..

11. 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..

12. Stuff the chestnut halves back into the "outer shell" and its done!!.

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