Before long, Lin Chen had finished all the secondary preparations. The mango sauce had simmered down to a brownish-tan, reducing by about half until it was as thick as honey.
No one had touched the three remaining octopus balls, so Lin Chen ignored them, simply placing the other three empty sea urchin shells back on the grill rack.
He started with three small pieces of deer fat as before. Once the fat rendered, he used it to evenly coat the inner walls of the sea urchin shells, then poured in the potato batter until the shells were about half full.
This time, he didn't wait, immediately starting to stuff the fillings into the batter.
Two knuckle-sized pieces of grilled octopus tentacle, a piece of tender bamboo shoot, a small strip of grouper belly, a pinch of crab roe, five strips of crab leg meat, and finally, the gelatinous crab body meat, which he divided and piled on top.
But that wasn't all.
