like.
Prepare the Sweet Potato Filling first by heating the oil in a wok and stir-frying the garlic and ginger over medium heat until fragrant, about 1 minute. Add the onion and stir-fry until transparent. Stir in the cooked sweet potato, green beans or peas, mint and curry powder, and add 1 cup (250 ml) of water. Cook the ingredients for about 2 minutes, season with the red pepper, sugar and salt. Remove from the heat and allow to cool.
Preheat the oven to 360˚F (180˚C). On the lightly floured work surface, cut each puff pastry sheet into 9 equal squares. To make the puffs, brush two opposite sides of a pastry square with the beaten egg. Place 1 1/2 tablespoons of the Sweet Potato Filling in the center of the pastry square and fold the pastry diagonally over the filling, forming a triangle, and then crimp the edges to seal. Place the puff on a baking pan and brush the top with the beaten egg. Continue to make the puffs in the same manner with the remaining ingredients.
Bake the puffs for about 20 minutes until golden and serve immediately.
MAKES: 27 puffs
PREPARATION TIME: 20 mins
COOKING TIME: 40 mins
8 fresh witlof or betel (chaplu) leaves, or any other leafy lettuce leaves, rinsed and dried, to wrap the parcels
1 small jicama or baby cucumber (about 8 oz/250 g), peeled and cut into matchsticks about the length of the witlof leaves
1 onion, sliced into rings
1 stalk lemongrass, thick part only, outer layers discarded, inner part chopped
Sprigs of coriander leaves (cilantro)
Thinly-sliced red Asian chili peppers(optional), to garnish
FILLING
8 oz (250 g) grilled beef sirloin (medium rare) or chicken breast, sliced into long strips the length of the witlof leaves
1 tablespoon sugar
2 tablespoons fresh lime juice
5 cloves garlic, minced
1 tablespoon fish sauce, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/4 cup (10 g) chopped fresh spearmint or mint leaves
Grilled beef parcels with thai herbs
A David Thompson-inspired morsel, the slightly bitter witlof or betel leaf beautifully wrapped around tender beef strips impresses the palate, while the fresh lime and lemongrass aromas engage the senses. By contrast, the jicama provides a sweetness and crunch in this ideal party food. Grilled chicken breast works equally well, and any leafy lettuce leaves can be used to wrap the parcels.
Prepare the Beef Filling first by combining the beef strips, sugar and lemon juice in a bowl and mix until the sugar is dissolved. Add all the other ingredients except the mint leaves and mix until well blended, adjusting the taste. Set aside for 10 minutes to marinate, then stir in the chopped mint leaves.
To assemble, divide the Beef Filling into 8 equal portions. Place 1 portion of the Beef Filling with 1 (or more, if desired) jicama stick and onion ring on each betel leaf. Sprinkle with chopped lemongrass and garnish with coriander sprigs and sliced chili (if using). Arrange the assembled wraps on a serving platter and serve immediately.
MAKES: 8
PREPARATION TIME: 30 mins
FILLING
1 tablespoon oil
4 cloves garlic, minced
1/2 cup (4 oz/100 g) ground pork
1/2 cup (4 oz/100 g) ground chicken
5 fresh or canned water chestnuts, chopped
1 carrot, peeled and coarsely grated
2 tablespoons oyster sauce
2 tablespoons plum sauce
10 green beans, very thinly sliced
2 tablespoons chopped Vietnamese mint
1 handful (50 g) dried rice vermicelli, blanched in hot water until soft, drained
1/2 teaspoon salt, or to taste
Pinch of ground white pepper
14 square Chinese spring roll wrappers
1 egg, lightly beaten
Oil for deep-frying
ORANGE CHILI SAUCE
1 tablespoon Sambal Oelek Chili Paste (page 240) or other sweet chili paste
1/2 cup (125 ml) fresh orange juice
Spring rolls with orange chili sauce
A classic spring roll recipe that has all the flavors and aromas of Asia rolled into one bite. Crispy chopped garlic and water chestnuts provide a pleasing crunch and a peppery burst of Vietnamese mint reminds you of Asia.
Prepare the Sambal Oelek Chili Paste by following the recipe on page 240.
Prepare the Filling first. Heat the oil in a wok and stir-fry the garlic over medium heat until fragrant, about 1 minute. Add the ground pork and chicken and stir-fry until they change color, breaking the meat up as you stir. Stir in the water chestnut, carrot, oyster sauce and plum sauce, and simmer covered for 5–7 minutes until tender. If the mixture appears dry, add some water. Add the green bean slices, mint and rice vermicelli, and stir-fry for another 1 minute. Season with the salt and pepper to taste, and remove from the heat. Set aside to cool.
To make a Spring Roll, spoon 2 heaping tablespoons of the Filling onto the center of a spring roll wrapper. Fold a corner of the wrapper diagonally over the Filling, then fold in both sides and roll up tightly. Before reaching the end, brush the edge of the wrapper with the beaten egg, then continue to roll up tightly, pressing the end down to seal. Make all the spring rolls in this manner with the remaining ingredients.
Heat the oil in a wok until very hot, then deep-fry the spring rolls in batches over high heat for about 3 minutes, turning often, until crispy and golden on all sides. Reduce the heat to medium, continue to deep-fry for 1 more minute and remove the rolls from the hot oil. Drain on paper towels.
Make the Orange Chili Sauce by mixing all the ingredients in a serving bowl. Arrange the spring rolls whole or halved on serving platters, garnish with Begonia flowers (if using) and serve with the Orange Chili Sauce on the side.
Note: The spring rolls may be prepared earlier and refrigerated until you are ready to deep-fry and serve them. To reheat, bake in an oven at 320˚F (160˚C) for 10 minutes. If you like, the same amount of ground shrimp can be substituted for the pork.
MAKES: 14 rolls
PREPARATION TIME: 45 mins
