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Dans la lune

July 3, 2018

Fish and leek spring rolls

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Fish and leek spring rolls

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Persons
6
Fish and leek spring rolls

Ingredients

  • 750g skinless white fish fillets like cod or haddock - cut into small sizes
  • 3 tbsp katakuriko / potato starch
  • 1 tbsp cooking sake or cooking white wine

- Ingredient A -

  • 1 garlic clove - grated
  • 1 tsp fine sugar
  • 1 tsp ginger powder
  • 1 tbsp sesame oil
  • dash of pepper to taste
  • 2 tbsp katakuriko/potato starch

For the glue

  • 1 tbsp flour mix with 1 tbsp water in a small cup
  • 20 spring roll wrappers (approx.) - I use 20 x 20 cm square

For the sauce

  • 5g honey
  • 1 tbsp tsuyu
  • 20g mayonnaise
  • 1 tbsp sesame oil
  • or thai sweet chili sauce

Instructions

  • 1. In a small bowl, add fish, cooking sake and katakuriko/potato starch. Mix and let it sit for about 10min.
  • 2. In a medium bowl, add the fish from #1 and ingredients A. Mix well until combined.
  • 3. Lay a spring roll wrap flat, tip down. Place the filling mixture centered on the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal (right, left, then roll as per picture). Repeat until you use up the filling mixture.
  • 4. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Place the rolls gently in the oil and cook from both sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
  • 5. *Make the sauce* In a small bowl, add all the sauce ingredients and mix.
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https://www.atelierlalune.com/2018/07/fish-and-leek-spring-rolls/

 

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