Recipe Archives->Asian Sea->Crispy Water Chestnuts

 
Thai Tab Tim Grob
(Crispy Water Chestnuts)

8 oz. peeled water chestnuts (fresh if possible, otherwise use canned)
1 cup water tinted with red food coloring
1/2 cup tapioca starch/tapioca flour
1 cup sugar
1 cup water
pinch of salt
1/2 coconut cream
1 cup ice cubes

Cut each peeled water chestnut into a square by trimming the edges.

Place the water chestnuts in the colored water and allow to soak
for 30 min. to pick up to color of the water. Drain and set aside.

Heat a large saucepan of water to boiling. Roll the water chestnuts
in the tapioca starch and drop them into the boiling water. Boil
until they float to the top, or for 4-5 min. Canned water chestnuts
will not require boiling. Remove them with a strainer and drop
immediately into a large pan of water. Hold at this stage until
ready to serve.

Dissolve the sugar in the cup of water and heat to boiling. Allow
to cool.

Mix the salt with coconut cream and set aside.  When ready to serve,
drain the water chestnuts and place in a glass bowl with the sugar
water, and add the ice cubes.  Each guest is served a portion of
the chilled water chestnuts in a smaller glass bowl and this is
then topped with coconut cream mixture.

Serve 4

Printable version: crispy-water-chestnuts.txt.