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Raw minced salmon and monkfish

Preparation : 15 min Resting : -
Cooking : - Equipment :
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Serves 4 :
18 small spring roll wrappers
1 ½ lb pink prawns
1 + 1 yolk eggs
18 fresh chives
3 tbsp vinegar 
3/4 tsp soy sauce
2 bunches chives
6 coriander sprigs
2 pinches of Cayenne pepper
6 tbsp oil
3/4 tsp chili powder 
1Unfold the spring roll wrappers.
2Moisten the wrappers with a damp cloth or a pastry brush.
3Peel the prawns.
4Put the prawns and coriander in the bowl with the metal blade.
5Pulse 3 times, then add the eggs, Cayenne pepper, salt and black pepper.
6Blend for 1 minute.
7Place a small mound of stuffing in the middle of each wrapper. Draw up the edges to form a pouch and tie with a chive.
8Arrange the pouches in a steamer, cover and cook for 4 minutes.
9Mix all the ingredients for the sauce in the Mini Bowl.
10Serve the prawn pouches immediately, accompanied by the sauce.
Chef’s tip

Decorate with coriander leaves and diced yellow pepper.


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