John Myers
Contents
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Ingredients
For the tofu:
- 4 Shiitake mushroom (s), dried
- 3 tbsp Celery leaves, fresh or frozen
- 4 tbsp Shiitake mushroom flour
- 2 tbsp Tapioca flour or corn starch
- 1 tbsp Wheat flour type 405
- 1 bag Baking powder
- 2 tbsp Coconut milk, creamy (24% fat)
- 1 pinch Pepper, black, freshly ground
- 2 pinch Nutmeg, freshly grated
- 4 g Vegetable broth, Kraft bouillon, (or chicken broth, Kraft bouillon)
- 1 tbsp Sesame oil, light
Also:
- 1,5 liter Frying oil
For the caramel:
- 6 tbsp Sugar, whiter
- 40 g Coconut milk, creamy (24% fat)
- 1 tbsp Butter
- 0,75 Cup Sesame seeds, lightly roasted
To garnish:
- Fruits or pieces of fruit
- Flowers and leaves
For dipping:
- 50 g Spring roll sauce, Thailand
Instructions
The shiitake flour:
- Cut the dried mushroom caps into small pieces, discard the tough, hard stems. Grate the small pieces into flour with a mortar or process them into flour in a hammer mill (coffee grinder or cutter). Flour mills are less suitable.
Toasting sesame seeds:
- If roasted sesame seeds are not available for sale, gently toast the seeds in a coated, fat-free pan over low heat (approx. 140 degrees are sufficient). When it smells good, take the pan off the heat and let cool while stirring.
Prepare tofu mix 1:
- Rinse the tofu, pat dry, pass through a sieve and discard any remaining ingredients. Mix the ingredients for the tofu with this homogeneously.
Prepare tofu mix 2:
- Cover the tofu mix and let it mature for 30 minutes at room temperature.
Shape balls:
- Oil a tablespoon, a plate and the palms of the hands including the inside of the fingers with a little frying oil. Take a heaping portion of tofu mix with the tablespoon, form a ball and place on the oiled plate. Continue doing this until all of the tofu mix is used up.
Frying balls:
- Heat the deep-frying oil in a wok to approx. 170 degrees and deep-fry a maximum of 4 balls together until golden brown. The temperature of the oil should not exceed 160 degrees, i.e. reduce the heat supply with the first serving. Drain the removed balls on paper towels. Continue until all of the balls are fried.
Coconut caramel 1:
- Heat the sugar in a larger saucepan (because of the frothing) until it starts to caramelize (turn brown).
Coconut caramel 2:
- Deglaze with the coconut milk ... it foams a lot ... but don't worry, keep stirring until the sugar has dissolved. Turn off the heat and add the butter. Keep simmering until almost all of the water has evaporated.
Caramelize tofu balls:
- Increase the heat supply again, add the tofu balls and stir gently until they are covered in the sugar mixture. Reduce heat supply.
Coat with sesame seeds:
- Take a ball and roll it in the sesame seeds until it is covered all over. Place on the serving plate. Continue until the sesame seeds are running low or there are no more naked balls.
Garnish and serve:
- Garnish and serve immediately with a sweet and sour sauce and small plastic forks.
