Sunbeam DF4500 Instruction Booklet page 39

Recipes for your Deep Fryer continued
Calamari
Serves: 2-3
500g squid, washed, cleaned
½ cup plain flour
1 egg, lightly beaten
1 cup dried breadcrumbs
Tartare sauce and lemon wedges, to serve
1.Cut the squid tubes into 1cm rings.
2.Coat all of the squid in flour, egg and
breadcrumbs.
3.heat oil to settings 8-10. Fry the squid
until cooked and golden brown.
4.Drain and serve immediately with tartare
sauce and lemon wedges.
Dim Sims
125g green prawns, peeled, deveined
500g pork mince
1 onion, finely chopped
½ cup chopped bamboo shoots
½ cup chopped water chestnuts
1 tablespoon sherry
1 tablespoon soy sauce
Salt and freshly ground black pepper, to taste
125g wonton wrappers
1.Finely mince prawns and combine with
pork.
2.Add remaining ingredients to the pork
mixture. Season to taste with salt and
pepper.
3.Place 1 teaspoon of pork mixture into the
centre of each wonton wrapper. gather the
sides of the wrapper up and around the
filling, leaving a small opening at the top.
4.heat the oil to setting 8-10. Deep fry in
batches for 4-5 minutes or until golden
and cooked.
5.Drain and serve.
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