The pappans, a Japanese delicacy, is a traditional dish of seafood that has become a staple in Australian restaurants.
It’s a delicate, crunchy, sweet and savoury dish that’s cooked with ginger, garlic and a sweet, fragrant sauce.
This recipe for papponese is a bit different and the result is a dish that tastes just like home.
You can buy papponi on the street, at restaurants and at a butcher shop.
It takes about five minutes to cook and the dish is great for sharing.
Here’s how to make it.
Start with the marinade: 1 tablespoon olive oil 2 cloves garlic, peeled and finely chopped 2 tsp ginger, finely chopped 1/2 cup sugar 1 tbsp water 1 tsp dried pappus, washed and cut into small pieces 3 large papponis, cut into thin strips (about 8cm long) 1 tsp sea salt, to taste 4 tbsp water, to serve 2 scallions, chopped 1 medium yellow onion, diced 1/4 tsp black pepper 1 tbsp minced ginger 2 tbsp chopped parsley 1 tbsp fresh cilantro (optional) Method 1 Heat a pan with olive oil.
Place the garlic, ginger and pappos in a bowl.
Cook over a medium heat for about 10 minutes.
2 Add the sugar, water, dried pappa and scallion to the pan.
Cook for 10 minutes, stirring constantly.
3 Add the pappa, salt and ginger and cook for another 10 minutes or until the papa is tender.
Remove from heat and let cool.
4 Mix together the remaining ingredients in a small bowl and set aside.
To prepare the papas: Heat a large pot of water on medium heat.
Add the marinated pappons and cook until they are tender.
5 Drain on paper towels, reserving 1 tbsp of the marination.
Repeat with remaining marinated pieces.
6 Set aside.
Serve the pppas with the sauce.