| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Coxon’s kit, Coxon3 |
12 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil and sesame oil mix |
| 1 |
|
Clove garlic; crushed |
| 3 |
|
Spring onions; sliced julienne |
| 1/2 |
|
Carrot; sliced julienne |
| 1/2 |
|
Courgette; sliced julienne |
| 1/4 |
|
Red pepper; sliced julienne |
|
|
Chilli pepper |
| 1 |
oz |
Beansprouts |
| 2 |
ts |
Rice wine vinegar |
| 2 |
ts |
Soy sauce |
| 3 |
|
Sheets filo pastry |
| 1 |
|
Shallot; chopped fine |
| 2 |
oz |
Water chestnuts; grated |
| 1/2 |
ts |
Sugar |
|
|
Cornflour mix for sticking |
INSTRUCTIONS
Heat the oil in a wok and quickly fry off the garlic, onions and shallots,
followed by the carrot, courgette, red pepper, beansprouts, water chestnuts
and finally the chilli. Add the sugar, stir fry for approximately 2
minutes. Add the soy sauce, rice wine vinegar and mix well in.
Remove from the heat and cool down rapidly.
Cut the filo pastry into rectangles approx 30cm x 90cm and place a
tablespoon of the mixture in the centre. Fold over one side of the pastry
until it almost covers the filling. Brush the opposite side with cornflour
mix and tuck in the sides, finally fold down the pastry and place on to a
tray.
Deep fry until golden brown.
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