Description

Experience the vibrant flavors of Asia with this spicy tapioca dish, featuring a blend of toasted chilies and annatto for a rich, aromatic finish.

Ingredients

Scale

Tapioca (about 20 servings)

7 oz. large pearl tapioca
5 shallots peeled and sliced thin
2 ancho chilies toasted and chopped
9 chipotle peppers toasted & chopped
6 dried thai chilies
4 tbs. Annatto seeds
¼ c. Grape seed oil
1 tsp. Cloves toasted
4 cinnamon sticks toasted and smashed
1 tbs. Sichuan peppercorns crushed
4 tbs. Salt
3 tbs. Sugar
7 c. Water
Chili oil
1 tsp. Salt to finish

Lime-Coconut Broth

5 stalks lemongrass
40 kaffir leaves washed & chopped
1 green finger chili washed & chopped
3 c. coconut juice
¾ c. coconut milk
¾ c. lime juice + 3 oz to finish
¾ c. sugar
1½ tsp. Salt

To Serve

Tuna
Tapioca
Asian pear, peeled, cut into ¼” diamonds
Jicama, peeled and cut into ¼” diamonds
Red bell pepper char grilled, peel, cut in ¼” diamonds
Scallion greens cut on bias
Lime coconut broth

Instructions

In a large pan, heat the vegetable oil over medium heat. Add the shallots, ancho chilies, chipotle peppers, Thai chilies, and annatto seeds. Sweat the mixture until the shallots are golden brown, stirring occasionally.
Add the water, sugar, and salt to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Strain the mixture through a chinois or fine mesh sieve to remove solids, returning the liquid to the pan.
Bring the strained liquid back to a boil, then add the tapioca pearls. Cook, stirring frequently, until the tapioca is translucent and tender, about 20 minutes.
Serve the tapioca warm, garnished with additional chili slices if desired.

Notes

For a milder dish, reduce the number of chilies used. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed. This dish pairs well with grilled meats or can be served as a standalone snack.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish
Cuisine: Asian

Nutrition

Serving Size: 1/2 cup
Calories: 120
Sugar: 1
Sodium: 150
Fat: 2
Carbohydrates: 26
Fiber: 3
Protein: 2
Cholesterol: 0