Step-by-Step Guide to Prepare Award-winning An Autumn Feast with Chestnuts using Fish Paste

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Super Quick Homemade An Autumn Feast with Chestnuts using Fish Paste. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make An Autumn Feast with Chestnuts using Fish Paste is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have An Autumn Feast with Chestnuts using Fish Paste using 8 ingredients and 12 steps. Here is how you cook it.

I love the sight of chestnuts in their shells and wanted to reproduce them. You could use raw or honey soaked chestnuts. At Step 6, cover with a generous amount of somen noodles. At Step 9, when breaking the "outer layer," it's enough when you're able to remove the chestnut inside. Recipe by pe:wa

Ingredients and spices that need to be Make ready to make An Autumn Feast with Chestnuts using Fish Paste:

1. 12 Chestnuts
2. 2 bundles Somen noodles
3. 240 grams Fish paste (or shrimp paste)
4. 180 grams Shrimp paste (or fish paste)
5. 3 Eggs
6. 4 tsp Salt
7. 3 tbsp Mirin
8. 1 Frying oil

Steps to make to make An Autumn Feast with Chestnuts using Fish Paste

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 aren't 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 it's done!!

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