Filter
Top Products
R5
Spring rolls
3 litres oil for deep frying
350g pork mince
200g green prawn meat diced
1 tablespoon soy sauce
1
⁄
2
cup finely diced water chestnuts
4 green shallots, finely sliced
1. Combine all the filling ingredients and mix well.
2. Place
1
/
4
cup of mixture onto each wrapper and
roll; secure the last rolled edge with a drizzle
of water.
3. Place the finished rolls onto a flat tray, the rolls
can be frozen and cooked at a later date. These
need to be defrosted before cooking.
4. Fill the deep fryer with 3 litres of oil and preheat
to 180°C.
5. Place up to 4 spring rolls into the basket and
carefully lower them into the oil. Cook for 4-6
minutes or until golden brown, allowing the oil to
reheat between each batch.
Samosas
1 tablespoon oil
1 small onion, finely chopped
1 teaspoon crushed garlic
1 teaspoon curry powder or paste
150g potato, finely chopped
100g carrot, finely chopped
1 tablespoon frozen peas
4 sheets ready rolled shortcrust pastry
1 tablespoon milk
3 litres oil for deep frying
1. To prepare filling, heat oil in a saucepan. Fry
onion, garlic and curry powder until onion is soft.
Add potato and carrot.
2. Cover and cook on a low heat until tender,
approximately 10 minutes, stirring occasionally.
Add peas.
3. Cool, then divide mixture into 16 portions.
4. Cut out 16 x 12 rounds from pastry. Top each with
potato mixture and brush edges of pastry with
milk. Fold pastries in half, pressing edges together.
5.
Fill deep fryer with 3 litres of oil. Preheat to 190°C.
6. Deep fry samosas, 4 at a time until golden,
approximately 4-5 minutes allowing oil to reheat
between each batch. Drain.
Serving suggestion: Serve as a starter to a curry meal
or as a light meal.
168
Entrees and light meals
continued
Crumbed prawn cutlets with
garlic chive mayonnaise
750g (approx 36) green king prawns, peeled and
deveined, tails intact
250g plain flour
1 egg, beaten
1 tablespoon milk
1 cup dried breadcrumbs
grated zest 1 lemon
3 litres oil for deep frying
1. Coat prawns in flour, then the combined beaten
egg and milk, then breadcrumbs mixed with
lemon zest. Once coated, repeat coating in egg
then breadcrumbs to give a thick coating.
Chill for 30 minutes.
2. Fill deep fryer with oil to maximum level.
Preheat to 180°C.
3. Deep fry prawns in four batches until cooked and
golden, approximately 2-3 minutes allowing oil to
reheat between each batch. Drain.
GARLIC CHIVE MAYONNAISE
1
⁄
2
cup mayonnaise
1
⁄
4
cup sour cream
1 clove garlic, crushed
finely grated zest 1 lemon
2 tablespoons snipped chives
salt and pepper to taste
1. Combine mayonnaise, sour cream, garlic, lemon
zest and chives. Season to taste.
Serve chilled as an accompaniment to Crumbed
Prawn Cutlets.
Salmon croquettes
2 large potatoes, peeled and diced
415g can pink salmon, well drained
1 small onion, finely chipped
grated zest and juice 1 lime or lemon
2 tablespoon chopped coriander or parsley
1 egg, beaten
1 cup grated tasty cheese
salt and pepper to taste
plain flour
2 eggs, beaten
3 cups plain flour
3 litres oil for deep frying
1. Boil potatoes until tender. Drain and mash (yield
approximately 2 cups). Combine mashed potato,
salmon, onion, lime zest, juice, coriander, beaten
egg and grated cheese. Season to taste.
2. Divide and shape mixture into 12 sausage-shaped
croquettes. Coat croquettes in flour. Chill for
30 minutes.
3. Crumb the croquettes by placing hem in the egg
mix, then breadcrumb. Chill again for 30 minutes.
4. Fill deep fryer with 3 litres of oil. Preheat to 180°C.
5. Deep fry croquettes in two batches until cooked
and golden, about 4-5 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve as a light meal with salad.
44
R4
BR6482 BDF300 Booklet.qxp 23/12/04 11:35 AM Page R4