11
To make sauce, heat the vegetable oil in a small saucepan
and cook onion and garlic for 4-5 minutes or until onion is
soft. Add curry powder and cook, stirring for 1 minute
longer. Stir in plum sauce, soy sauce, water, lemon juice and
sugar, bring to simmering point and cook, stirring occasio-
nally, until sauce is reduced by half. Remove pan from heat
and set aside to cool. Stir in coriander and season to taste
with black pepper.
Toss calamari in cornflour. Heat oil in deep fryer to 190°C
and cook calamari a few at a time for 2-3 minutes or until
lightly browned. Lift basket, remove calamari and drain on
absorbent kitchen paper. Serve immediately with sauce for
dipping.
Serves 6
CALAMARI WITH CURRY SAUCE
To make filling, place pork, bean sprouts, cabbage, spring
onions, cornflour, soy sauce and sesame oil in a bowl and
mix to combine.
Place a tablespoon of filling in the centre of each wrapper,
fold one corner over.
SPRING ROLLS
• 500 g/1 lb Calamari
rings
• 60 g/2 oz cornflour
• oil for deep frying
Curry Sauce
• 1 tbl vegetable oil
• 1 small onion finely
chopped
• 2 cloves garlic, crushed
• 3 tsp curry powder
• 2 tbl plum sauce
• 2 tsp soy sauce
• 125 ml/2 fl oz water
• 1 tbl lemon juice
• 2 tsp brown sugar
• 2 tbl chopped fresh
coriander
• freshly ground black
pepper
• 12 spring roll or
wonton wrappers each
5 in. square
• oil for deep frying
Pork and Vegetable Filling
• 125 g/4 oz lean pork
mince
• 30 g/1 oz bean sprouts
• qtr small cabbage,
chopped
• 2 spring onions,
chopped
• 1tbl cornflour
• 1 tbl soy sauce
• 1 tsp oil same
Ingredients
Ingredients
