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- Pork and Veal Parcels with Tamarind Sauce
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PrintPORK AND VEAL PARCELS WITH TAMARIND SAUCE
Makes :
20
Preparation Time :
Cooking Time :
Preparation Method :
- Place the celery strips in a bowl of hot water until soft.
- Heat oil in saucepan; cook mince, onion, garlic, chilli and peppercorns, stirring, over medium heat for about 10 minutes or until mince is browned.
- Stir in the flour and coriander; cool to room temperature. Place a level tablespoon of mince mixture onto the centre of each wrapper.
- Pull up edges into a parcel, secure with celery string. Deep-fry parcels, in batches, in hot oil until lightly browned; drain on absorbent paper. Serve parcels with sauce.
INGREDIENTS
- 500 grams pork and veal mince
- 150 grams onions, chopped finely
- 150 grams sticks celery, Cut ribbons into thin strips
- 2 cloves garlic, crushed
- 2 teaspoons Peanut oil
- 2 medium fresh red chillies, chopped
- 100 grams chopped fresh coriander
- 1 teaspoon cracked black peppercorns
- 2 tablespoon plain flour
- 20 small spring roll wrappers
- Salt, to taste
- Peanut oil for deep-frying
Tamarind Sauce
- 150 ml water
- 2 tablespoons ground coriander
- 1 tablespoon tamarind concentrate
- 1 tablespoon sugar
- 1 tablespoon chopped fresh coriander
- Tamarind sauce Combine ingredients in medium bowl; mix well
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