This Tapioca Caviar, or faux caviar, is a great, inexpensive, nutritious, and healthy hors d’oeuvres for your parties. It is also a conversation piece: Tapioca Caviar? Really? How do you do that?…
It is easy and better than cheap caviar. So, if you can’t go for a Caspian Beluga, or you are vegan, go for the Tapioca Caviar.
I learned it from the French chef Claude Troisgros, and I sort of do it my own way.
Ideal to serve on Deviled Eggs for an Easter brunch or dinner.
1 cup of tapioca pearls
2 litres of water
PREPARING THE TAPIOCA CAVIAR
Boil the water, add the tapioca pearls, and cook for about 20 or 25 minutes or until the pearls are clear, soft but firm. Be careful not to overcook!
Rinse immediately in cold water, manipulating the tapioca with your hands to ensure you wash out as much starch as possible.
Pour the Tapioca Caviar in a container with a lid. Add soy sauce to soak it in. Cover and take to the refrigerator for 24 hours.
Drain the soy sauce excess and if you want, rinse it once again quickly and drain. Pour back in the container. Add a little bit of olive oil.
Serve it on Deviled Eggs, small toasts, or blini, with sour cream or Greek yogurt.