Wasabi & green pea Buñuelos

• Mix the vegetable broth with the wasabi paste, the salt, the spinach leaves and the egg. Now blend this till smooth.
• Once smooth add the flour, the rice flour and the corn starch. Blend this till smooth as well and then directly stop to prevent too much gluten from forming. Then let it rest for at least 30 minutes.
• Meanwhile heat up your buñuelos stamp in some deep frying oil that’s 170 °C. Click here for more info. 
• Once it’s hot gently dip the stamp in the batter for a couple of seconds. Then deep fry it for around a minute and take it out just before the color starts to chance. When necessary, use a tweezer to remove it.
• Then just continue deep frying with the remaining batter. After that dry them at 50 °C till completely crispy. 

• Cut the limes in half and juice them for 150 grams of lime juice.
• Also add the water, the ginger syrup, the sugar, the agar powder and the gellan powder. Mix this well and then bring it to a boil for at least 30 seconds.
• Once it has boiled pour it into a bowl and let it cool down in your fridge.
• Then transfer it into a blender and blend it into a smooth gel. After that transfer it into a piping bottle and keep it in your fridge for later.

The parsley oil

• Pick enough parsley leaves for 40 grams of leaves. Transfer them into a blender and also add the neutral oil.
• Then blend it till the temperature of the oil is 65 °C. It will heat up from the friction.
• After that pour it on a super fine sieve or a sieve that’s lined with a kitchen paper and let it drain in your fridge.

The wasabi emulsion

• Mix the egg white with the ice, the wasabi paste, the salt and the sushi vinegar. Blend this till smooth.
• Then add the cold parsley oil and blend it till it’s fully emulsified. Once it’s a nice mayonnaise transfer it into a piping bottle and let it set in your fridge for at least 1 hour. 

• First cut the shallot in half and clean it. Now slice it in thin slices. Then melt the butter on a medium heat and glaze the shallots together with the salt.
• When softened add the frozen green peas and pan fry them for a couple of minutes.
• Add the vegetable broth with the white wine vinegar and the thyme. Reduce it till almost all the liquid has evaporated.
• Then remove the thyme and transfer it into a blender. Also add the parsley leaves and then blend it till smooth. It can take quite some time to get a smooth pea cream, but it’s really worth it.
• Now transfer it into a piping bottle and keep it in your fridge for later. 

• You just need to clean some green peas for the garnish. First open up the pod and take the green peas out.
• Then season some boiling water with salt and blanch the green peas for around 30 seconds to a minute. Now directly cool them down in ice water and let them sit for 2 minutes.
• Then take them out and when preferred peel away the skin. This is not really necessary, but it will bring the amuse to the next level! If you want, you can dry the skins and blend them into a fine powder. It’s great for seasoning! 

• First place the buńuelos on a plate or a folded napkin and pipe some of the green pea cream on the bottom. Then fill it completely with the blanched green peas.
• Once filled add a couple dots of the wasabi emulsion. Now also pipe some of the lime gel on top and then decorate it with a couple beautiful white leek flowers. If you don’t have these, I would suggest a white corn flower. It doesn’t have the garlicy flavor, but the freshness is very nice as well.