Shirataki with durum wheat semolina

Ingredients for 3 servings:

• 10 g konjac flour
• 400 ml water
• ½ g calcium hydroxide, slaked lime in food grade
• 20 g durum wheat semolina, fine-grained
• 1 ½ tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

ideal for diabetics, as only very few carbohydrates per serving, low carb

Pour 3-7 tablespoons of cold water into a cup, mix with about 0.5 g (roughly 1/4 – just under 1/2 teaspoon) of calcium hydroxide to form milky lime water, until the lime has completely dissolved. Set the cup aside. Pour about 400 ml of water into a stainless steel pot. Dry mix 10 g of konjac flour with about 20 g of durum wheat semolina and 1.5 teaspoons of salt. Then add the powder to the water and mix thoroughly. Heat the contents of the pot, stirring continuously until the porridge begins to bubble gently. Remove the pot from the stove. Pour the lime water into the porridge and stir vigorously for 3-4 minutes. Transfer the porridge mixture to a bowl. The pot can now be refilled about halfway with water and brought to a boil. The shirataki mixture can be pressed directly into the boiling water using a potato or spaetzle press and gently simmered uncovered for about 10 minutes. Add about 2-3 tablespoons at a time. Be careful, it may overflow! To eat, rinse the durum wheat shirataki thoroughly as usual and either briefly add it to boiling water to reheat, or add it directly to the desired sauce and mix it in.