"The course was all I had hoped for... and more. My aim was to take home a lot of the techniques and basics I felt I lacked. In point of fact I have brought home far more than I expected and find myself brimming with new ideas to try. Maynard and Benedict communicate a real infectious enthusiasm but set standards which they enforce quite severely ..... yet in a manner that doesn't leave you frustrated or embarrassed if you fall short - a rare skill and the sign of true teachers. I find I am astonished at how much I acquired without even realising it."
David Macdonald
Belgium, May 2007
Walnut Grove Recipes
Crab, Prawn & Ginger Spring Rolls
Serves 2
- 1 egg white
- 2 tbs prawns
- 2 tbs crab meat
- 1 carrot
- 1 mange tout
- 1 red pepper
- 1/2 tbs fresh coriander
- 1/2 tsp fresh ginger
- 4 sheets spring roll pastry
- squeeze of lemon juice
- 4 drops sesame oil
Method
1. Finely slice the vegetables into a julienne (thin strips) and fry quickly in a very hot wok with a little cooking oil.
2. Add the ginger, coriander, crab meat, sesame oil and prawns, and season to taste with salt, pepper & a squeeze of lemon, remove from heat.
3. Cut the spring roll pastry into quarters, "glue" two quarters together on top of each other using egg whites as the adhesive.
4. Place a small amount of the cooked mixture on one end of the spring roll pastry, fold the sides over (see below) and roll up using a bit of egg white to stick the end down.
5. Allow the uncooked spring rolls to rest in the fridge for at least 1/2 hr before cooking.
6. Just before serving, deep-fry the spring rolls in clean hot oil until golden brown & crispy.
Serving Suggestions
We serve these spring rolls with a homemade sweet chilli sauce (recipe to follow next month) or you could serve with a bought sweet chilli sauce.
Advanced Preparation
These can be made two or three days in advance and kept in the fridge in an airtight container, however they need to be cooked to order.
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