How To make Curried Shrimp Phylo Bundles
FILLING:
1/3 c Yogurt
1/4 c Coconut
1/4 c Peanuts, chopped
2 tb Chutney
1 ts Curry powder
1/4 ts Ginger
4 1/2 oz Shrimp
BUNDLES:
6 Phyllo dough sheets
1/2 c Butter
In small mixing bowl, stir together yogurt, coconut, finely chopped peanuts, chopped chutney, curry powder, and ginger. Gently stir in shrimp. Preheat oven to 375. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel. Keep covered to prevent drying. Generously brush with butter. Top with another sheet of phyllo, then brush with more butter. Repeat with a third sheet of phyllo and butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4" squares. Place about 2 t filling in the center of each square. For each bundle, bring the 4 corners together; pinch and twist slightly. Repeat with remaining phyllo dough and butter to make 24 bundles total. Arrange bundles on ungreased baking sheet. Bake 18-20 minutes, until golden.
To freeze: prepare phyllo bundles as directed, except do not bake. Freeze unbaked bundles on baking sheet, then transfer to storage container. Do not thaw before baking. Nutrition information per bundle: 76 cal, 2 g protein, 6 g carbohydrate, 5 g fat, 8 mg cholesterol, 91 mg sodium, 34 mg potassium, 0 g dietary fiber. From _Better Homes and Gardens_, Nov 1990. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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INGREDIENTS - Serves 6
3 cups precooked rice
oil as required
msg 1 tsp
onions 1
spring onions 1 large bunch
peas 2/3 cup
peppers a little red & green
fresh chilli to taste
lemon juice 1 glug
chilli flakes 1 tsp
cabbage 2 cups
prawns - loads
Garlic 4 cloves
Tom yam paste/sachets as required
soya sauce as required
sesame oil a drizzle
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Crispy Egg Rolls are a classic treat in many Southeast Asian households. I show you how to make 2 different flavors, one with the classic savory pork filling and the other with a potato curry (vegetarian/vegan), reminiscent of the samosa or curry puff. Both are addicting to eat! They require slightly different cooking techniques and it's explained in this video.
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INGREDIENTS
*Pork Filling* (makes 40-50 egg rolls)
Ground Pork - 1 lb
Carrot - 1 mediun carrot (loosely 1.5 cups shredded)
Yellow Onion - 1 bulb (loosely 1.5 cups diced)
Cabbage - 1/4 of a large cabbage (loosely 3 cups chopped)
Bean Thread / Glass Noodles - 2 bundles (see video for technique)
Oyster Sauce - 1 tbsp
Fish Sauce - 1 tbsp
Sugar - 1/2 tbsp
Black Pepper - 1.5 tsp
Egg - 1 XL egg
Granulated Chicken Flavor Soup Base Mix - 1 tbsp
(*fry a bit in a pan to taste flavor, adjust flavors to your liking)
*Potato Curry Filling* (Vegetarian/Vegan - makes 20-30 egg rolls)
(Frying technique is different than the Pork filling. See video for technique)
Potatoes - 3 large potatoes (see video for technique)
Cilantro Stems - 1 heaping handful (about 30 stems chopped)
Yellow Onion - 1/2 bulb (diced)
Garlic - 4 cloves (chopped)
Vegetable Oil - 2 tbsp
Unsalted Curry Powder - 1 tbsp
Sugar - 1/2 tbsp + 1 tsp
Soy Sauce - 2 tbsp
White Pepper - 2 tsp
(*adjust flavors to your liking)
Salt - 1 tsp
Vinegar - 1/2 tsp
Egg Roll Wrappers - 2 - 30 count packs (large sheets)
Vegetable Oil for deep frying
*2 Types of Glues for Egg Rolls
-Egg Glue - 1 egg (whisked)
-Corn Starch Glue (2 tbsp Corn Starch, 1.5 tbsp Water - should be a bit sticky)
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???? CHAPTERS
Intro 00:00
Pork Filling 00:33
Potato Curry Filling 03:19
2 Types of Glues for Egg Rolls 05:13
Wrapping Egg Rolls Technique 05:31
Fry Pork Egg Rolls Technique 08:07
Fry Potato Curry Egg Rolls Technique 09:36
Plating & Eating 10:21
Outro 10:59
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