Devilled Chestnuts

Ingredients

• 1 cup Fresh Chestnuts (About 150-200g, or use pre-cooked and peeled chestnuts to save time.)
• 2 tablespoons Unsalted Butter (Enough to prevent sticking and burning.)
• 0.5 teaspoon Tabasco Sauce (Or to taste, for a spicy kick. Use as an alternative to paprika.)
• 0.25 teaspoon Paprika (Or to taste, for a milder, smoky flavor. Use as an alternative to Tabasco sauce.)
• 1 pinch Salt (To taste.)
• 1 pinch Black Pepper (Optional, to taste.)

Instructions

1. 1If using fresh chestnuts, score an 'X' on the flat side of each chestnut with a sharp knife. Boil them in water for 5-7 minutes or roast them on a baking sheet at 400°F (200°C) for 15-20 minutes until the shells begin to peel back. While still warm, carefully peel off both the tough outer shell and the thin, papery inner skin. Once peeled, cut the chestnuts into thin slices (about 1/8-inch thick).
2. 2In a medium skillet, melt the unsalted butter over medium heat. Add the sliced chestnuts and fry, stirring occasionally with a spatula, until they are well browned and slightly crispy, about 8-10 minutes. Ensure enough butter is used to prevent them from sticking to the pan or burning.
3. 3Remove the skillet from the heat. Season the fried chestnuts with 1/2 teaspoon of Tabasco Sauce (or to taste) for a spicy kick, or 1/4 teaspoon of paprika (or to taste) for a milder, smoky flavor. Add a pinch of salt and black pepper if desired. Toss gently to coat the chestnuts evenly with the seasoning. Serve immediately as an appetizer or a unique side dish.