Fresh water chestnut
Water chestnuts have a sweet, crispy, succulent and white flesh with a thin dark brown to almost black skin. Must be peeled. They are used to give a crunchy texture to spring rolls, san choy bau, added to stuffings, Chinese soupy desserts and stir-fries. Far superior to the canned product – replace with yam bean (see glossary). It is also made into chestnut flour and used in Asian cakes and for thickening sauces and soups. Sold on skewers at fruit stalls in Malaysia.
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