Shirataki with Durum Wheat Semolina
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 10 g konjac flour
- 400 ml water
- 0.5 g ½ calcium hydroxide, slaked lime in food quality
- 20 g durum wheat semolina, fine-rained
- 1 ½ teaspoon salt
Print Recipe
Pin Recipe Instructions
- Pour 3 - 7 tablespoons of cold water into a cup, mix around 1/4 - almost 1/2 teaspoon calcium hydroxide with approx. 0.5 g to make milky lime water until the lime has completely dissolved. Set the cup aside.
- Pour approx. 400 ml of water into a stainless steel pot. Mix 10 g of konjac flour with approx. 20 g of durum wheat semolina and 1.5 teaspoons of salt. Then add the powder to the water and stir carefully. Now heat the contents of the pot and stir until the porridge starts to boil with a bubbling light.
- Take the pot off the stove. Now pour the lime water into the pulp and stir vigorously for 3 - 4 minutes. Pour the porridge into a bowl.
- Now the pot can be filled about halfway with water again and brought to the boil. The Shirataki mass can be pressed directly into the boiling water using a potato or spaetzle press and gently cooked for about 10 minutes. Always add about 2 - 3 tablespoons at the same time. Be careful, it can foam up!
- To eat the durum wheat shirataki, wash it off well as usual and either briefly add it to boiling water to warm it up, or add it to the sauce you want and mix with it.
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