Sunbeam Cool-Zone DF5200S Instruction Booklet page 17

Recipes continued
Spring Rolls
500g green prawns, shelled and deveined
500g minced pork
1 / small head of cabbage, thinly shredded
2
230g can of water chestnuts, drained and
finely chopped
125g fresh mushrooms, roughly chopped
1 green capsicum, seeded and finely
chopped
1 onion, peeled and finely chopped
2 tbsp dry sherry
2 tbsp soy sauce
1tsp sugar
1 / tsp salt
2
1 /4 tsp ground ginger
455g packet spring roll wrappers
1 egg, lightly beaten with 2 tbsp water
1.Finely mince prawns and combine with
pork.
2.Add cabbage, water chestnuts, mushrooms,
capsicum, onion, sherry, soy, sugar, salt
and ginger. Mix well to combine.
3.Place 2-3 tbsp of the pork mixture in the
corner of a spring roll wrapper. Roll the
wrapper folding in the sides to encase the
filling.
4.Brush a little egg mix on the end of
wrapper to help it seal.
5.Heat oil to 180ºC, deep fry until golden
brown, about 5 minutes.
6.Drain and serve with dipping sauce.
Makes about 24 rolls. Minted pea wontons
125g wonton wrappers
220g can peas
3 medium potatoes, peeled and cut into
5mm dice
1 onion, peeled and chopped fine
1tsp ground cumin
1 / tsp salt
2
1 /4 cup mint, chopped
1.Boil the diced potato until just cooked.
Drain.
2.In a saucepan cook onion in
until soft add cumin and peas and rough
mash. Remove from heat.
3.Add potato and mint. Stir to combine.
4.Place about 2tsp of mix onto each wonton
wrapper and bring edges together. Seal
with a light brush of water.
5.Heat fryer to 190ºC, and deep fry until
golden brown, about 3-4 minutes.
6.Serve with minted yoghurt if desired.
Southern fried chicken
750g chicken drumsticks
1 / cup flour
2
1 / tsp salt
2
1 / tsp hot paprika (optional)
2
1 egg, beaten with 2 tbsp water
1 cup dried breadcrumbs
1.Mix flour with salt and paprika. Dry
drumsticks and coat in seasoned flour.
2.Dip each drumstick into egg mixture
separately and coat in breadcrumbs.
3.Heat oil to 170ºC
4.Place 3 - 4 drumsticks into the basket at a
time and fry till cooked through and
golden, about 15 to 20 minutes.
5.Drain well and keep hot while other pieces
are cooking.
1 / tbsp oil
2
Makes 4 - 6 servings.
15