Sunbeam DF5200S - Manual (Page 16)

14
Deep fried Pork balls Makes 14 to 16 balls
500g minced pork
2 tbsp plain flour
2 tbsp cornflour
1 tbsp soy sauce
1 tsp garlic salt
1 tsp ground black pepper
1 egg, lightly beaten
1.Combine all ingredients in a large bowl,
mix thoroughly. Picking up mixture slap
against the side of the bowl until the mix
seems more elastic or sticky. This should
only take a few slaps.
2.Shape mixture into 4cm balls.
3.Heat oil to 180ºC. Place pork balls in the
basket 5 - 6 at a time, cook for 8-10
minutes and golden brown.
4.Drain. Serve with sweet and sour sauce
and fried or steamed rice if desired.
Calamari
500g Squid, washed and cleaned
1 /
2
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.
5.Drain and serve immediately with tartare
sauce and lemon wedges.
Tartare Sauce
250ml of good quality mayonnaise with 1
tbsp chopped tarragon and parsley, a
1 /2 tbsp
of capers and 1 tbsp of chopped gerkins.
Season with salt and pepper to taste.
Dim Sims
125g small green prawns, shelled and
deveined
500g minced pork
1 /
2
cup chopped bamboo shoots
1 /
2
cup chopped water chestnuts
1 onion, peeled and chopped fine
1 tbsp sherry
1 tbsp soy sauce
1 tsp salt pinch pepper
125g wonton wrappers
1.Finely mince prawns and combine with
pork.
2.Add all other ingredients and mix well to
combine.
3.Place 1 tsp of pork mixture onto the centre
of each wonton 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.
5.Drain and serve with sweet and sour sauce
if desired.
Recipes continued