• 450 gdried beans of any variety, except broad beans, soaked overnight
• 4 tbspolive oil
• 2 tbspyellow chili, garlic and onion seasoning
• 1 tbspyellow chili paste
• 400 gPeruvian-style white rice
• 1 pinchground cumin
• as neededsalt
• as neededpepper
• 0,5 tbsppanca chili, garlic and onion seasoning
• 5 tbspwhite miso paste
• 3 tbspmirin
• 1 tspsoy sauce
• 1 tbspsake
• 2 tbspcaster sugar
• 50 mlvegetable stock
• 14 piecespeeled and deveined prawns
• 2 pieceschopped limpets
• 200 gsquid, cleaned and cut into rings
• 12 piecescleaned scallops
• 4 tbspchicken stock

Préparation

1. 1Drain the beans, cover them with cold water, and cook for at least 35 minutes. Keep one-sixth of the beans whole and puree the rest.
2. 2Gently heat the panca chili condiment and the miso. Add the mirin, soy sauce, sake, sugar, and vegetable broth, then simmer for 10 minutes.
3. 3Season the seafood with salt and pepper, sauté for 2 minutes in oil, then stir into the sauce and keep warm.
4. 4Sauté the yellow chili condiment and the yellow chili paste in 3 tablespoons of oil for 1 minute.
5. 5Add the whole beans, the puree, and the rice. Cook for 2 to 3 minutes, gradually incorporating the chicken broth. Add the cumin and salt, then cook for another 3 minutes.
6. 6Divide into four portions, shape into 15 × 20 cm rectangles, and brown them for 4 minutes on each side in the remaining oil.
7. 7Serve the tacu tacus topped with the seafood sauce.