John Myers
Contents
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Ingredients
For the dough:
- Egg, size M
- 70 g Coconut milk, creamy (24% fat)
- 50 g Wheat flour, type 405
- 50 g Parmesan, finely grated
- 1 pinch Salt
- 2 Pinches Sugar
- 1 pinch Pepper, white, fresh from the mill
For the dip:
- 8 tbsp Yogurt
- 2 tbsp Spring roll sauce ala Sanur Beach
- 2 tbsp Lime juice, fresh
- 1 tbsp Fish sauce, light
Also:
- 1,5 liter Frying oil, fresh
To garnish:
- 4 tsp Spring roll sauce ala Sanur Beach
- Limes with leaves
- Flowers and leaves
Instructions
- Wash the fresh or thawed rings. Cook in light salted water in portions for 30 seconds, strain and drain well.
- For the dough, break the egg and separate it. Mix the egg yolks with the coconut milk, sugar and salt. Mix the pepper with the flour and mix with the coconut mixture together with the Parmesan to a liquid, pulpy dough. Beat the egg whites into snow and fold into the dough.
- Mix the ingredients for the dip homogeneously, distribute on dip bowls and garnish with the spring roll sauce.
- Heat the frying oil to 200 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil.
- Put the rings in portions into the batter and slide them one by one into the frying oil with a fork and fry until golden brown. Caution: risk of splashing! Remove from the oil with a slotted spoon and drain. Distribute on the serving plates, garnish, serve warm with dip and enjoy.
Annotation:
- You can also take squid tubes (coats), rinse them and cut diagonally into rings.
Attachment:
- Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach
