Cooking time: 1 hour
Majority of Korean dishes are based on rice, and the autumn season brings the fresh harvest. The pancakes are made from earthy sweet potato and rice, paired with lotus roots deep from the ground, and also with the Japanese ghost crabs from the sea. The crabs get their crisp texture from being deep fried, and the spicy sweet persimmon sauce is accompanied to complete the dish. The flavours are a perfect match for a glass of dry Fino.
1. Blend walnuts in a blender first, and add cubed sweet potato and milk to the mix and blend until smooth.
2. Add the salt to the rice powder, and stir well with the mixture above.
3. Fry ginkgo nuts with a little olive oil and set aside.
4. Cook the mixture as you would with pancakes.
5. Plate the pancakes and garnish with the ginkgo nuts on top.
Lotus root recipe
1. Peel the lotus root and slice finely.
2. Rinse them under cold water and remove excess water with a towel.
3. Deep fry the slices(160℃) until light brown in colour.
1. Rinse the crab under cold running water until clean.
2. Deep fry the crab until crisp.
3. Cut the persimmon in half and remove the seed.
4. Put the persimmon through the sieve and add the chilly sauce.
5. Add the sauce to the crab.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.