300g fresh chestnuts, shells removed and skin peeled
4½ tbsp castor sugar
5 tbsp oil
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.