Manual Wmf Wok (page 11 of 38) (English, German, Dutch, French, Italian, Spanish)

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Soya oil: very common, mild ﬂavour. Suitable for high temperatures

Annatto oil: red oil used to as food colouring. The colour comes from

spices and seeds that is added to the oil.

Palm oil: extracted from palm fruit pulp, suitable for frying.

Recipes

Spring Rolls

Serves 4

300 g peeled prawn tails, cut into pieces

10 spring roll wrappers

50 g glass noodles

2 dsp peanut oil

2 cloves of garlic, ﬁnely chopped

2 spring onions, thinly sliced

50 g carrots, ﬁnely diced

100 g fresh Mungo beans

50 g celery stalks, in thin slices

½ tsp salt

2 dsp ﬁsh sauce

1 dsp oyster sauce

½ tsp chillies, chopped

1 tsp coriander leaves, chopped

1 white of egg, beaten

Thaw out the spring roll wrappers. Soak the glass noodles in lukewarm water for

about 15 min and then cut into 5 cm lengths. Heat 1 dessertspoon of oil and fry the

garlic, spring onions and vegetables at a high temperature for 2 to 3 min. stirring all

the time. Remove from the wok and keep warm.

Heat the remaining oil and fry the prawns for about 1 min. Stir in the vegetables

and glass noodles and add the salt, sauces and spices.

Lay out the spring roll wrappers. Place 2 dessertspoons of the ﬁlling in the centre.

Fold over the edges and roll up. Brush the ends with egg white.

Deep fry in hot oil.

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Wmf Wok Manual

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