Oceanic Twist on Croatian Štokalj s Jajima

Ingredients

In this Oceanic adaptation, the traditional dumplings of Štokalj s Jajima are made using cassava flour and coconut milk, giving them a tropical twist. The broth is infused with lemongrass, ginger, and kaffir lime leaves, adding a refreshing and aromatic flavor profile. The dish is garnished with poached eggs, enhancing the richness and creaminess of the overall dish. We alse have the original recipe for Štokalj s jajima, so you can check it out.

• 2 cups (470ml) cassava flour 2 cups (470ml) cassava flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 cups (950ml) seafood broth 4 cups (950ml) seafood broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 4 kaffir lime leaves 4 kaffir lime leaves
• 4 eggs 4 eggs
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the cassava flour and coconut milk. Knead until a smooth dough forms.
2. 2.
   Divide the dough into small portions and roll them into dumplings.
3. 3.
   In a pot, bring the seafood broth to a simmer. Add the lemongrass, ginger, and kaffir lime leaves. Let it infuse for 10 minutes.
4. 4.
   Gently drop the dumplings into the simmering broth and cook for about 10 minutes or until they float to the surface.
5. 5.
   In a separate pot, poach the eggs until the whites are set but the yolks are still runny.
6. 6.
   Remove the dumplings from the broth and divide them into serving bowls.
7. 7.
   Ladle the fragrant broth over the dumplings.
8. 8.
   Top each bowl with a poached egg and garnish with fresh cilantro.
9. 9.
   Season with salt to taste.
10. 10.
    Serve hot and enjoy the tropical flavors of this Oceanic twist on Štokalj s Jajima.

Treat your ingredients with care...

• Cassava flour — Ensure that the cassava flour is well combined with the coconut milk to form a smooth dough. Adjust the amount of flour if needed to achieve the right consistency.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors during the infusion process.
• Kaffir lime leaves — Gently tear the kaffir lime leaves before adding them to the broth. This helps release their fragrance and enhances the flavor.

Tips & Tricks

• If cassava flour is not available, you can substitute it with tapioca flour for a similar texture.
• For a spicier kick, add a small amount of chili pepper to the broth.
• Experiment with different seafood options such as shrimp or mussels to personalize the dish.
• To enhance the coconut flavor, you can add a splash of coconut cream to the broth.
• Serve the dish with a squeeze of fresh lime juice for an extra burst of citrusy flavor.

Serving advice

Serve the Coconut-infused Štokalj s Jajima hot in individual bowls. Make sure to include a poached egg on top of each serving. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

To enhance the presentation, arrange the dumplings neatly in the center of the bowl and pour the fragrant broth around them. Place the poached egg on top of the dumplings and garnish with a sprig of fresh cilantro. The vibrant colors and aromatic steam will make this dish visually enticing.