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Ingredients
vegetable oil, for deep-frying
110g/4oz mixed seafood
handful of chives and flatleaf parsley
1 tsp soy sauce
55g/2oz white breadcrumbs
1 egg, beaten
4 spring roll wrappers
1 egg white
For the chilli sauce
1 tsp tomato purée
1-2 tsp tomato ketchup
pinch of ground ginger
1 orange, juice only
1 tbsp honey
splash of balsamic vinegar
½ red chilli, finely chopped
Method
1. Heat a large pan one-third filled with vegetable oil for deep frying.
2. Place the seafood, parsley, soy sauce, breadcrumbs and egg into a food
processor and blend together until combined.
3. Lay the spring roll wrappers on a flat surface. Place a spoonful of the
seafood mixture onto each wrapper and fold fold in half. Seal the edges by
brushing with the egg white.
4. Deep fry the ravioli in the hot oil for 2-3 minutes or until golden.
5. Meanwhile, heat the tomato purée, ketchup, ginger, orange juice, honey,
balsamic and chilli together in a small pan for 3-4 minutes.
6. Remove the ravioli from the hot oil and drain on kitchen paper. Stack onto a
serving plate.
7. Pour the chilli sauce into a small serving dish and serve alongside the
ravioli. |
