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Plantain Abacus Beads with Gochujang and Fish Sauce Caramel
Recipe by Alvin Quah
If you love food with an interesting texture, then you can't go past this plantain abacus beads dish!
- Steps
- Ingredients
Ingredients
Plantain Abacus Beads
Gochujang and Fish Sauce Caramel
Plantain Chips
Sweet and Spicy Burnt Butter Sauce
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Steps
- Bring a wok of water to a simmer.
- For the Plantain Abacus Beads, peel and grate plantain onto a circle of baking paper then place in a steamer basket. Steam over simmering water for 15-20 minutes.
- Bring a large saucepan of water to the boil.
- Transfer the steamed plantain to a large bowl and add flour and salt. Knead until a smooth and pliable dough is achieved, adding a little more flour if needed. To make the abacus beads, pinch off a small amount of dough (about 1 heaped teaspoon) and shape into a ball. Press the ball of dough with an index finger to create a dimple. Set aside on a lightly floured tray. Repeat with remaining dough.
- When the water comes to a boil, drop the beads in and cook until they float, about 1- 2 minutes. Remove from the water with a slotted spoon and set aside.
- For the Gochujang and Fish Sauce Caramel, place sugar and ¼ cup water into a medium saucepan. Place over medium heat and boil until melted and amber in colour. Add remaining ingredients and cook for another 5 minutes. Taste for balance and add more vinegar if required. Set aside.
- For the Plantain Chips, heat oil in a medium saucepan to 180oC. Pat plantain strips dry with paper towel then sprinkle into the oil, in batches, to avoid clumping. Fry until golden brown, about 2-3 minutes. Drain on a paper towel and set aside.
- For the Sweet and Spicy Burnt Butter Sauce, melt butter over medium heat in a small saucepan and cook until nut brown in colour. Whisk in Gochujang and Fish Sauce Caramel and cook for another minute. Remove from heat.
- To finish the abacus beads, place a wok over medium high heat. Add butter and oil and once hot, add abacus beads and stir fry for 2-3 minutes. Remove from the heat and add sweet and spicy burnt butter sauce. Toss through until evenly coated. Spoon into serving bowls and drizzle with extra sauce. Top with shredded chilli and plantain chips.
