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Calamari
500g Squid, washed and cleaned
1
/
2
cup plain flour
1 egg, lightly beaten
1 cup dried breadcrumbs
1. Remove the insides and head of the squid.
Wash and dry thoroughly.
2. Cut the squid tubes into 1cm rings
3. Coat the squid pieces in flour, egg and then
breadcrumbs.
4. Heat the oil to settings 8-10 and fry the squid
until golden brown.
5. Drain and serve immediately with tartare
sauce and lemon wedges.
Tartare Sauce
250ml of good quality mayonnaise with 1 tbsp
chopped tarragon and parsley, a
1
/
2
tbsp of capers
and 1 tbsp of chopped gerkins. Season with salt
and pepper to taste.
Dim Sims
125g small green prawns, shelled and deveined
500g minced pork
1
/
2
cup chopped bamboo shoots
1
/
2
cup chopped water chestnuts
1 onion, peeled and chopped fine
1 tbsp sherry
1 tbsp soy sauce
1 tsp salt pinch pepper
125g wonton wrappers
1. Finely mince prawns and combine with pork.
2. Add all other ingredients and mix well to
combine.
3. Place 1 tsp of pork mixture onto the centre
of each wonton wrapper and gather the
sides of the wrapper around the filling,
leaving a small opening at the top.
4. Heat the oil to settings 8-10 and deep fry
about 10 at a time, until golden brown,
about 4-5 minutes.
5. Drain and serve with sweet and sour sauce if
desired.
Spring Rolls Makes about 24 rolls.
500g green prawns, shelled and deveined
500g minced pork
1
/
2
small head of cabbage, thinly shredded
230g can of water chestnuts, drained and finely
chopped
125g fresh mushrooms, roughly chopped
1 green capsicum, seeded and finely chopped
1 onion, peeled and finely chopped
2 tbsp dry sherry
2 tbsp soy sauce
1tsp sugar
1
/
2
tsp salt
1
/
4
tsp ground ginger
455g packet spring roll wrappers
1 egg, lightly beaten with 2 tbsp water
1. Finely mince prawns and combine with pork.
2. Add cabbage, water chestnuts, mushrooms,
capsicum, onion, sherry, soy, sugar, salt and
ginger. Mix well to combine.
3. Place 2-3 tbsp of the pork mixture in the
corner of a spring roll wrapper. Roll the
wrapper folding in the sides to encase the
filling.
4. Brush a little egg mix on the end of wrapper
to help it seal.
5. Heat oil to settings 8-10, deep fry until
golden brown, about 5 minutes.
6. Drain and serve with dipping sauce.
32
Recipes for your Deep Fryer (cont).