Sunbeam DF6300 Instruction/Recipe Booklet page 16

Recipes continued
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. Remove the lid whilst
cooking.
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.
16
Dim Sims
125g small green prawns, shelled and
deveined
500g minced pork
½ cup chopped bamboo shoots
½ cup chopped water chestnuts
1 onion, finely chopped
1 tablespoon sherry
1 tablespoon soy sauce
1 teaspoon salt pinch pepper
40 gow gee wrappers
1. Finely chop prawns and combine with
pork.
2. Add all other ingredients and mix well to
combine.
3. Place 1 heaped teaspoon of pork mixture
onto the centre of each wrapper and
gather the sides of the wrapper around the
filling, leaving a small opening at the top.
4. Heat the oil to 180ºC and deep fry
about 10 at a time, until golden brown,
about 4-5minutes. Remove the lid whilst
cooking.
5. Drain and serve with sweet and sour sauce
if desired.