Peel the amadumbe and boil in salted water until soft enough to pass through a tamis (drum sieve). Once cooked, drain, weigh out
Roll out the dough to form long thin cylinders. Cut the dough into 2.
Dice the onion and tomatoes and julienne the red pepper and carrots. Add the oil to a pot and when hot, add the chilli, garlic, ginger and seafood masala and fry. Add the onion and red pepper and cook until soft, followed by the tomatoes. Continue to cook until the tomatoes have softened slightly. Add the carrots and baked beans and cover with a cartouche (paper or silicone lid). Simmer gently until slightly thickened and the carrots are al dente. Add salt and pepper to taste.
Stack the spinach leaves tightly. Cut the stack into a chiffonade of very thin ribbons and plate immediately.
Bring all the ingredients except the carrots to a simmer and leave for 1 hour to infuse. Add the carrots and chill for 24 hours.
To assemble, place 7 warm dumplings on each plate and top with
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