Posted in Freshly Picked
Simon recreates one of his childhood favourites using little pearls of tapioca, which is the starch of the root plant cassava. A crunch of peanuts and hint of chilli add extra layers of depth for an unforgettably unique treat.
*Tip: While sago pearls and tapioca pearls are technically slightly different ingredients (coming from different plants) they behave similarly when boiled and for this recipe, can be used interchangeably.