Magimix PRO 500 - Manual (Page 14)

12
Tantalising appetisers
Prawn acras
Creole
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
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.
Spring rolls
Chinese
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 cornflour
1 tbsp soy sauce
1 tsp sesame oils
Preparation: 15min.
Cooking: 5min.
To make the filling, place pork, bean sprouts, cabbage,
spring onions, cornflour, 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.