Operation Manual

18
- Heat the oil in your fryer at setting 3 (to
180°C).
- Brown the prawns, bamboo shoots,
mushrooms, carrot, shallots and pepper for
one minute in a frying pan.
- Add the salt, sugar, soy sauce, sesame oil
and the starch diluted in water.
- Fry until the liquid has almost evaporated.
Then allow to cool.
- Place a little roll of the stuffing thus obtained
on the lower part of each rice pancake.
- Fold in the sides and roll like a cigar.
- Place the rolls into the fryer for 2 to 3 minu-
tes until they are crisp and golden.
.ACRAS DE GAMBAS
For 4 people
500 g gambas
250 g flour
1 glass of milk
2 eggs
1 onion
2 cloves of garlic
pepper
limes
salt, pepper, parsley, thyme
- Shell the giant prawns, keeping part of the
tail, and leave them to soak in lemon juice
for 10 minutes.
- Preheat your fryer at setting 2 (170° C).
- Mix the flour, milk and whole eggs into a
smooth dough. Add the chopped herbs and
the crushed spices.
- Soak the prawns in this dough, holding them
by the tail.
- Fry spoonfuls of this dough for 4 to 5 minu-
tes.
- Serve the acras piping hot and crispy.
· SQUID RINGS
For about 20 rings
500 g small squid sacs
100 g flour
1 egg white
17 cl warm water
3 dessertspoons oil, salt, pepper
- In a bowl, mix the flour, a pinch of salt and
lukewarm water into a smooth dough.
- Add pepper and leave for 15 minutes.
- Clean out and wash the squids.
- Cut up the sacs into rings of equal size.
- Heat up the pan of oil at setting 1 (160°C).
- Beat up the egg white until stiff and mix it
into the dough.
- Soak the rings in the dough and place them
in the oil for 3 to 4 minutes.
- Serve hot with lemon wedges.
. FRIEDCAMEMBERT
2x125 g pieces of firm camembert
flour (for coating)
1 egg
80 g chopped almonds
1 large banana
8 rashers of bacon
curry powder
- Cut the pieces of camembert into quarters.
- Roll them first in the flour, then in the beaten
egg and then in the chopped almonds. Press
down firmly so that the almonds stick to the
camembert.
- Cut the banana into eight pieces. Then roll
a rasher of bacon around each piece. Put a
toothpick through the bananas in bacon with
a piece of breaded camembert to make a
brochette.
- Immerse the brochettes in turn for 30 se-
conds to 1 minute in hot oil at setting 3
(180°C). Sprinkle curry powder over the bro-
chettes and place them on small lettuce
leaves.
· VEGETABLE FRITTERS OR TEMPURA
Dough
125 g flour
1 pinch of salt
15 cl beer (more if necessary)
1 whole egg
2 egg whites
Vegetables
heads of button mushrooms
cauliflower florets
broccoli
slices of courgettes, aubergines,
large onion rings or carrots cut into rounds.
- Prepare the dough for frying by sifting the
flour into a bowl, make a well in the centre
and put in the salt.
- Break a whole egg and put this in the well.
You need to make a runny dough.
- Cover and leave for between 30 min and 1
hour, and this should thicken slightly.
- Beat the dough if necessary with a small
amount of beer if you think it is too thick.
- Beat the egg whites until stiff.
- Heat up your fryer at setting maxi 4.
- Put the vegetables into the dough and fry
for 4 - 6 min.
- Salt them when cooked and serve with either
tomato sauce, or coarse salt and Japanese
soy sauce.