RECIPES
Salt and pepper calamari
Oil for deep frying
½cup corn starch 1 teaspoon salt
1 teaspoon finely ground pepper 1lb (500g) calamari rings
1 egg white
¼ cup of water
Sweet Thai Chili Sauce Lemon wedges
1.Fill deep fryer with oil to the 'MAX' level and set the temperature to 375°F.
2.Combine corn starch, salt, pepper, egg white and water. Add more water if necessary to reach a batter like consistency. Add to calamari in a large plastic bag. Shake bag to coat calamari evenly with batter mixture.
3.Deep fry in two small batches for approximately
in 'Load or Drain' position, and allow excess oil to drain from food.
Serving suggestion: Serve with chili sauce, lemon wedges and salad as an appetizer or light meal.
NOTE:
When cooking foods coated with batter, lower the frying basket into the hot oil then carefully add coated food directly into the oil using metal tongs.
Placing coated food directly into the frying basket can cause some of the batter to adhere to the frying basket.
Spring rolls
Oil for deep frying 12oz (350g) pork mince 7oz (200g) shrimp diced 1 tablespoon soy sauce
½cup finely diced water chestnuts 4 green shallots, finely sliced Spring roll wrappers
1.Combine all the filling ingredients and mix well.
2.Place ¼ 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 'MAX' level and set the temperature to 355°F.
5.Place up to 4 spring rolls into the frying basket, and with the lid in place, carefully lower them into the oil. Cook for
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BDF600XL_IB_H10.indd 23 | 6/05/10 11:20 AM |
