280 grams | fish broth |
30 grams | dark miso paste |
6 grams | squid ink |
50 grams | flour |
50 grams | rice flour |
25 grams | corn starch |
50 grams | egg |
Pour the broth into a measuring cub and add the miso paste, the squid ink, the flour, the rice flour, the corn flour and the egg. Now blend this till it’s a smooth batter. To really insure there are no more lumps and to remove any small air bubbles pass the batter through a fine sieve.
Then heat up some frying oil till the temperature is 170 degrees Celsius and submerge the pie tee stamp to heat it up as well. Click here for more information. Now once the stamp and oil are hot gently submerge it in the batter and dip in two more times. Then air dry the batter for 12 minutes by hanging it above the hot oil. For this I tied a string to a magnet and a clip. Once it’s dry deep fry it for a minute in the hot oil. Press the stamp to the bottom of the pan to create a flat bottom on the pie tee so it can stand without falling over.
After that gently remove it from the stamp and continue making the pie tee’s. Now I know the drying process takes a long time, but it’s really worth it. You can also directly deep fry them, but then the pie tee’s will be very bubbly. Both are delicious, but the looks definitely also matter. Now place them on a kitchen paper and keep them dry and covered for later.
The miso pie tee is filled with a crab salad, a crab cream, yuzu gel and Kalix Löjrom.
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