Recipe Ingredient
- 300g fresh chestnuts, shells removed and skin peeled
- 4½ tbsp castor sugar
- 5 tbsp oil
Instructions
- Place chestnuts in a basin of water and let them soak for several hours until they turn soft. Rinse then boil in a pot with enough water to cover until the chestnuts are tender. Remove and blend in a food processor, with just a little water added, into a paste.
- Heat 2-3 tablespoons oil in a wok and add sugar. Once the sugar starts to dissolve, add the chestnut puree. Keep stir-frying until the puree is thick.
- Drizzle in remaining oil and continue to fry until the paste starts to leave the sides of the wok. Remove and allow to cool before use.
