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Serve as entree.
Mince marron meat finely.
Heat up 6 tablespoons of a plain flavoured oil to just below smoking point. Slowly add marron meat into the oil, letting it come back up to a high temperature with each addition. Cook altogether for about 15 minutes.
Add garlic and chilli ground to a paste with salt and a lemon juice to taste. And once the marron is cooked through, add salt and pepper.
Serve with marron along with fragrant oil over freshly made doufu and a little aged balsamic vinegar.
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