REHYDRATED TAPIOCA PEARLS

Since i could never afford to put caviar on our restaurant menu and would never really have the patience to re-create the el bulli-style spherification of sodium alginate I became fascinated instead by the culinary potential of these inexpensive and easily prepared little balls ofjelly I like the textural qualities they bring to a dish when added to a flavoured solution

Makes about 200g

INGREDIENTS

100g dried tapioca pearls

1 litre boiling water

vegetable oil，for coating

1.Add the tapioca pearls to the boiling water in a pan and cook for about 5 minutes or until they begin to turn translucent.

2.Reduce the heat and simmer for a further 5 minutes or until the pearls become completely translucent

3.Pour into a sieve and rinse under cold running water，then drain well

4.Mix in a little vegetable oil to prevent the pearls from sticking together Use soon after preparing

hancheng

See author's posts