Sunbeam Deep Fryer - Manual (Page 14)

15
Prawn cutlets
750g green king prawns
plain flour
1 egg, lightly beaten
2 cups fresh breadcrumbs
lemon wedges to serve
1. Peel and devein prawns, leaving tails
intact. Dry thoroughly.
2. Coat prawns in flour, then egg, then
breadcrumbs. Shake off excess crumbs.
3. Heat the oil to 180ºC and fry cutlets for
4-5 minutes until golden brown.
4. Drain and serve immediately with lemon
wedges.
Deep fried pork balls Makes 14 to 16 balls
500g minced pork
2 tablespoon plain flour
2 tablespoon cornflour
1 tablespoon soy sauce
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 egg, lightly beaten
1. Combine all ingredients in a large bowl,
mix thoroughly. Picking up mixture; slap
against the side of the bowl until the mix
seems more elastic or sticky. This should
only take a few slaps.
2. Shape mixture into 4cm balls.
3. Heat oil to 180ºC. Place pork balls in
the basket 5-6 at a time, cook for 8-10
minutes until golden brown.
4. Drain. Serve with sweet and sour sauce
and fried or steamed rice if desired.
Calamari
500g squid, washed and cleaned
½ 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 170ºC 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 tablespoon chopped tarragon and parsley,
a ½ tablespoon of capers and 1 tablespoon
of chopped gerkins. Season with salt and
pepper to taste.
Recipes continued