Catler DF 4010 - Manual (Page 21)

R4
ENTRÉES AND LIGHT MEALS
SPRING ROLLS
3 litres oil for deep frying
350 g pork minced
200 g green prawns diced
1 tbl soy sauce
1⁄2 cup fi nely diced water chestnuts
4 green shallots, fi nely sliced
1 packaging of rice wrapper
1. Combine all the fi lling 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 fi nished rolls onto a fl at 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 3 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 tbs oil
1 small onion, fi nely chopped
1 teaspoon crushed garlic
1 teaspoon carry powder or paste
150 g potato, fi nely chopped
100 g carrot, fi nely chopped
1 tbs frozen peas
4 sheets ready rolled shortcrust pastry
1 tbs milk
3 litres oil for deep frying
1. To prepare fi lling, 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 (approx. 10 minutes), strirring
occasionally. Add peas.
3. Cool, then divide mixture into 16
portions.
4. Cut out 16 x 12cm round 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 3 litres of oil. Preheat
to 190°C.
6. Deep fry samosas, 4 at a time until golden
(approx. 4–5 minutes) allowing oil to
reheat between each batch. Drain.
Serve as a starter to a curry meal or as a light
meal.
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