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Prawn acras
Serves 4
150g peeled prawns
200g cod fillets
200g potatoes
1 egg
50g flour
Salt, black pepper, Cayenne
pepper
2 tbsp chopped mint or parsley
Oil for frying
Spring rolls
Serves 4
12 spring roll or wonton skins
each 5-inch square
Oil for deep frying
Pork and Vegetable Filling
125g lean pork mince
30g bean sprouts
¼ small cabbage, chopped
2 spring onions, chopped
1 tbsp corn flour
1 tbsp soy sauce
1 tsp sesame oil
Appetisers
12
Preparation: 20min.
Cooking: 20min. + 3 to 4min. per batch
Boil the potatoes until soft, remove the skins and mash
with a fork.
Process the prawns and fish fillets in a blender. Add
the salt, pepper, Cayenne pepper, herbs and egg, and
blend for a further 30 seconds. Transfer to a large bowl.
Add the mashed potato and mix using a fork. Transfer
to the refrigerator.
Heat the Deep Fryer to 170°C. Make the acras by
shaping the mixture into small balls the size of a
tablespoon. Coat each ball in flour and fry in small
batches for 3 to 4 minutes until they are a deep golden
brown. Keep warm while frying the remaining batch(es).
Serve piping hot.
Preparation: 15min.
Cooking: 5min.
To make the filling, place pork, bean sprouts, cabbage,
spring onions, corn flour, soy sauce and sesame oil in a
bowl and mix to combine.
Place a tablespoon of filling in the centre of each skin
then fold in the sides and roll up tightly.
Heat the Deep Fryer to 180°C. Fry the rolls in small
batches for 10 minutes until golden brown. Drain in the
basket, then on kitchen paper. Keep warm while frying
the remaining batch(es). Serve hot.
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