RECIPE SEARCH
Filter by

Raw minced salmon and monkfish


Preparation : 15 min Resting : -
Cooking : - Equipment :
Difficulty :
Rating :
 0 rates
Download the recipe :
 

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.


ADD A COMMENT

Loading...
Click here
Rate the recipe


Product used