SOCCA WITH ASPARAGUS RENDANG
SOCCA WITH ASPARAGUS RENDANG
Socca with Asparagus Rendang
Serve: 2-3
Ingredients for Socca:
150 gram Chickpea flour
240 milliliter Water
1/2 teaspoon Sea salt
1-2 tablespoon Olive oil
Ingredients for Rendang Asparagus:
60 gram Asparagus – cut and trimmed
40 gram Sun blushed tomato
5 balls Mini mozzarella pearl (optional)
1 tablespoon Rendang paste
1 tablespoon Olive oil
1 pinch Salt and pepper
Method
-Put the chickpea flour, sea salt and olive oil in a medium mixing bowl. Slowly add the water whilst whisking the mixture well. Rest the mixture for 30 minutes.
-Pre-heat the oven to 230 Celsius.
-Gently fry one tablespoon of olive oil with the rendang paste for 1 minute.
-Add asparagus and stir-fry until the asparagus is cooked.
-Season with a pinch of salt and pepper. Set aside.
-Pour 1-2 tablespoons of oil into a skillet or an ovenproof pan. Put it in the oven until the oil becomes very hot (approx 5 minutes). Attentively, remove the skillet and place it on a flat surface.
-Carefully pour the batter and return the pan back into the oven and bake until the batter is set, cooked and slightly golden in color.
-Top with cooked asparagus, sun-blushed tomatoes and mozzarella then serve immediately with a leafy green salad.
Tip:
-Click here to see what is Socca.
-I used Mak Tok Rendang paste which is great for vegans and vegetarians.
-You can also use Vegan Thai Green Curry paste which is delicious too.
-Use a big skillet if you would like a thin and crispy Socca. Reduce the baking time and keep an eye on it though.
