Sunbeam MU2000 manual Curry Puffs, Spring Rolls

Recipes continued

Curry Puffs	Makes: 24
2 teaspoons vegetable oil
1 small onion, finely chopped
400g beef mince
1 clove garlic, crushed
2 teaspoons curry powder
¼ cup mango chutney
24 wonton wrappers
1 egg white, lightly beaten

1.Using the Brown function, heat the oil on 170°C. Cook onion until softened. Add mince and garlic, and brown until cooked.

2.Stir in curry powder and cook until fragrant. Stir in mango chutney. Transfer mixture to a medium bowl. Cool slightly.

3.Place a heaped teaspoon of mixture into the centre of wrappers. Brush edges with a little egg white. Fold wrappers in half and pinch edges together to seal.

4.Using the Deep Fry function heat oil to 180°C. Fry in batches until golden brown, about 4 – 5 minutes.

5.Drain on absorbent paper towel and serve with minted yoghurt if desired.

Spring Rolls	Makes: approx. 24
Boiling water
20g rice vermicelli
2 teaspoons peanut oil

1 small brown onion, finely chopped

150g pork mince

1 clove garlic, crushed

2 teaspoons fresh ginger, finely grated

125g fresh shiitake mushrooms, roughly chopped

1 carrot, peeled, grated

150g shelled, deveined, cooked prawns, chopped

2 tablespoons soy sauce

1 teaspoon caster sugar

1 tablespoon fresh coriander, chopped

12 x 12cm spring roll wrappers

1 teaspoon cornflour

2 teaspoons water

1.Place vermicelli in a heatproof bowl. Cover with boiling water and stand until tender. Drain and roughly cut vermicelli with scissors.

2.Using the Brown function heat oil to 170°C. Add onion, mince, garlic and ginger. Cook, stirring until browned. Add mushrooms, carrot, prawn, soy sauce and sugar. Cook until vegetables soften and mixture is dry. Transfer to a bowl. Stir in vermicelli and coriander. Cool.

3.Combine cornflour with 2 teaspoons of water. Place 2 tablespoons of the filling mixture in the corner of a spring roll wrapper. Lightly brush the edges with cornflour mixture. Roll the wrapper, folding in the sides to encase the filling.

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