Breville DFY25 Instructions For Use Manual page 10

ENTREES AND LIGHT MEALS cont'd
HONEY PRAWNS
Serves 4
3 litres oil for deep frying
16 green king prawns, peeled and deveined
1
⁄ quantity Tempura Batter
2
1 ⁄ cup honey, warmed
2
1 ⁄ cup toasted sesame seeds
3
100g packet vermicelli noodles
1. Fill deep fryer with oil to maximum level.
Preheat to 190c with lid closed.
2. Coat prawns in batter allowing excess
batter to drain off.
3. With basket in lowered position, deep fry
in two batches until golden,
approximately 3-4 minutes allowing oil to
reheat between each batch.
4. Drain and drizzle with the warmed
honey, then toss in sesame seeds.
5. Deep fry noodles a bundle at a time until
the noodles rise to the surface,
approximately 2-3 seconds. Drain.
Serving suggestion: Serve prawns with
crispy noodles.
When the basket is in the
lowered position always use
tongs and gently lower the
battered food into the oil.
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MAIN MEALS
FISH AND CHIPS
Serves 4
1
1 ⁄ cups plain flour
4
pinch salt
2 eggs, separated
250ml beer
1 tablespoon oil
3 litres oil for deep frying
4 boneless fish fillets (150g each)
4 potatoes, peeled and cut in 1cm
cubed chips
lemon wedges
1. To prepare batter, sift flour and salt into
a bowl. Make a well in the centre. Add
egg yolks, beer and oil. Beat until
smooth then stand for 30 minutes. Beat
egg whites until soft peaks form, fold
through batter.
2. Fill deep fryer with oil to maximum level
and preheat to 180c with lid closed.
Preheat an oven to 150c to keep fish
warm when cooked.
3. Coat the fish in batter allowing excess
batter to drain off.
4. Deep fry fish in two batches until cooked
and golden, approximately 3-4 minutes
allowing oil to reheat between each
batch. Drain and keep warm.
5. Increase deep fryer temperature to 190c.
When heated, deep fry chips in two
batches until golden, approximately
12-15 minutes allowing oil to reheat
between each batch. Drain.
Serving suggestion: Serve fish and chips
with lemon wedges and Tartare sauce.
When the basket is in the
lowered position always use
tongs and gently lower the
battered food into the oil.
If fish fillets have skin
on, remove the skin
otherwise the fish curls
up while frying.
TARTARE SAUCE
1
⁄ cup mayonnaise
2
1 ⁄ cup sour cream
4
2 tablespoons chopped capers
2 tablespoons chopped gherkin
1 tablespoon chopped parsley
salt and pepper to taste
1. Combine mayonnaise, sour cream,
capers and gherkin. Season to taste.
2. Serve as an accompaniment to Fish
and Chips.
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