SPRING ROLLS
Makes 8
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
3 green shallots, finely sliced
spring roll wrappers
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 oil to the
maximum level and preheat to 180c.
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
Makes 16
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 oil to maximum level.
Preheat to 190c with lid closed.
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.
ENTREES AND LIGHT MEALS cont’d
16
TEMPURA
Tempura is a style of deep frying that
originated in Japan. It uses a very light
batter to coat seafood (particularly prawns)
and vegetables. Tempura is then traditionally
served with a light dipping sauce.
Food suitable for Tempura are:
* Prawns
* Whole button mushrooms
* Sliced sweet potato
* Fresh asparagus
* Whole beans
* Whole baby corn
* Cauliflower or broccoli florets
TEMPURA BATTER
3 litres oil for deep frying
2 cups plain flour
2 egg yolks
2 cups iced water
selection of food from above list
1. Fill deep fryer with oil to maximum level.
Preheat to 190c with lid closed.
2. To prepare batter, sift flour into a bowl.
Make a well in the centre. Add egg yolks
and iced water stirring until just
combined. The batter should be rough
and only half mixed. As batter will
thicken on standing, use immediately.
3. Coat food of choice in batter allowing
excess batter to drain off.
4. With basket in lowered position, deep fry
in small batches until pale golden,
approximately 4-5 minutes allowing oil to
reheat between each batch. Drain.
Serve with Tempura Dipping Sauce or
teriyaki sauce.
TEMPURA DIPPING SAUCE
Makes 250ml
1
⁄
3
cup soy sauce
1
⁄
3
cup mirin or sherry
1
⁄
3
cup strained chicken stock
1. Combine soy sauce, mirin and stock.
Serve as dipping sauce for Tempura.
Tempura Batter can also be used in recipes
other than the traditional Tempura. The
following recipes are examples.
ENTREES AND LIGHT MEALS cont’d
17
Tip: If batter becomes too
thick, thin down with extra
iced water.
When the basket is in the
lowered position always use
tongs and gently lower the
battered food into the oil.
BR4345 DFY25 Instruction Book 13/1/04 5:34 PM Page 16
