Breville BDF600XL - Manuel (Page 23)

23
RECIpES
SALT AND pEppER CALAMARI
Oil for deep frying
½ cup corn starch
1 teaspoon salt
1 teaspoon finely ground pepper
1lb (500g) calamari rings
1 egg white
¼ cup of water
Sweet Thai Chili Sauce
Lemon wedges
1. Fill deep fryer with oil to the 'MAX' level
and set the temperature to 375°F.
2. Combine corn starch, salt, pepper,
egg white and water. Add more water
if necessary to reach a batter like
consistency. Add to calamari in a large
plastic bag. Shake bag to coat calamari
evenly with batter mixture.
3. Deep fry in two small batches for
approximately 3-4 minutes allowing the
oil to recover to the correct temperature
between each batch. Place basket
in 'Load or Drain' position, and allow
excess oil to drain from food.
Serving suggestion: Serve with chili
sauce, lemon wedges and salad as an
appetizer or light meal.
NOTE:
when cooking foods coated with
batter, lower the frying basket
into the hot oil then carefully add
coated food directly into the oil
using metal tongs.
placing coated food directly into
the frying basket can cause some
of the batter to adhere to the
frying basket.
SpRING ROLLS
Oil for deep frying
12oz (350g) pork mince
7oz (200g) shrimp diced
1 tablespoon soy sauce
½ cup finely diced water chestnuts
4 green shallots, finely sliced
Spring roll wrappers
1. Combine all the filling ingredients and
mix well.
2. Place ¼ cup of mixture onto each
wrapper and roll; secure the last rolled
edge with a drizzle of water.
3. Place the finished rolls onto a flat tray, the
rolls can be frozen and cooked at a later
date. These need to be defrosted before
cooking.
4. Fill the deep fryer with oil to the
'MAX' level and set the temperature
to 355°F.
5. Place up to 4 spring rolls into the
frying basket, and with the lid in place,
carefully lower them into the oil. Cook
for 4-6 minutes or until golden brown,
allowing the oil to recover to the correct
temperature between each batch. Place
basket in 'Load or Drain' position, and
allow excess oil to drain from food.
BDF600XL_IB_H10.indd 23 6/05/10 11:20 AM