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R5
Spring rolls
4 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 4 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
4 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 4 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
BDF450_IB_FA.qxp:Blender 12/1/10 2:21 PM Page R5
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