90 grams | scallop roe |
700 grams | water |
100 grams | rice |
5 grams | salt |
4 grams | smoked piment powder |
First remove the orange roe from the shells and keep them in your fridge. Then pour the water in a saucepan together with the rice and the salt. Bring this to a boil on a medium heat till the rice is fully overcooked and the water is almost all vaporized. After that pour it into a blender and also add 90 grams of the scallop’s roe. Then season it with the smoked piment powder and blend it till completely smooth. This takes around 5 minutes. Once it’s smooth pour it on a silicon sheet and spread it using a pallet knife. It needs to be around 2 millimeters thick. Now let it dry in an oven or heat draw at 60 degrees Celsius for around 6 hours till all the moisture is gone. Then we need to deep fry it. Do this in some frying oil that’s 200 degrees Celsius. Just submerge the crisp and keep it submerged for around 3 seconds. Then directly take it out of the oil to prevent it from becoming too bitter. Be careful because the oil is very hot. Now let them cool down and then you can keep them dry and covered for later.