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Receta Prawn And Corn Springrolls
by Global Cookbook

Prawn And Corn Springrolls
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Ingredientes

  • 15 x 8 inch square spring rolls wrappers
  • 2 x egg yolks, lightly beaten
  •     grapeseed for deep frying or possibly peanut oil for deep frying
  •     For the Filling
  • 1 Tbsp. chopped garlic
  • 6 Tbsp. unsalted butter
  • 2 c. corn kernels, cut off the cob and blanched
  • 1 Tbsp. extra virgin olive oil
  • 2 c. Argentinean prawns, shelled and deveined
  • 1/8 c. minced fresh cilantro leaves
  • 1/8 c. minced fresh parsley leaves

Direcciones

  1. To Assemble:Preheat oil for deep frying to 365 degrees Fahrenheit.
  2. In a large frypan, over medium heat, heat 3 Tbsp. of butter with 1/2 Tbsp. of chopped garlic. Add in corn and saute/fry for 3 to 5 min. Don't brown. Season with salt and white pepper to taste. Remove from heat and allow to cold.
  3. In another large frypan over medium high heat add in extra virgin olive oil and remaining garlic. Season prawns with salt and saute/fry for 2 min. Add in butter and toss for 30 seconds. Remove from heat and allow to cold. When cooled down roughly chop.
  4. In a small bowl mix minced prawns and corn. Add in minced herbs and adjust seasoning.
  5. Place 1 spring roll wrapper on counter with a point facing you. Spoon 1 Tbsp. of mix into the centre of the wrapper. Fold over the left and right corners so they overlap in the middle. Brush a little of the beaten egg yolk over the top half of the wrapper. Fold the bottom half over and roll tightly. Repeat.
  6. Place springroll in preheated oil and cook for 1 1/2 to 2 min or possibly till deep golden. Serve immediately.