XO spring rolls with shrimp and vegetable filling

Ingredients for 4 servings:

• 8 sheets of puff pastry (spring roll pastry, 12 x 12 cm, frozen)
• n. B. Flour for the work surface
• 150 g shrimp(s), raw, peeled, approx. 16 cm, frozen
• 125 g minced poultry
• 2 tbsp sesame oil, dark
• 1 egg white, size M
• 1 tbsp, heaped XO sauce
• 20 g spice lily (aromatic ginger)
• 2 tbsp shrimp(s), red, dried
• 2 tsp chicken broth powder
• 3 tbsp sago, ground (sago flour)
• 1 tbsp cornstarch
• Salt
• Szechuan pepper, fresh from the mill
• 2 tbsp egg whites
• 2 tbsp water
• 1 pinch(s) chicken stock powder
• n. B. flowers and leaves
• 80 g water
• 1 tsp broth powder (mushroom bouillon, granules)
• 3 m.-large shiitake mushroom(s), dried
• 40 g carrot(s)
• 40 g white beer radish(s)
• 30 g mung bean sprouts
• 3 medium-sized garlic cloves
• 4 Pepper, red, long, medium hot
• 2 m.-large tomato(s)
• 3 tbsp tomato ketchup
• 1 tsp, leveled tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 400 g frying oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

A spicy appetizer served with a spicy sauce. Recipe from Bali, Indonesia.

Thaw the dough shells in the package. For the filling, halve the thawed shrimp lengthwise. Remove any gray-brown intestines from the back, if necessary. Pay particular attention to the last 3 cm before the tail end. Pat the shrimp halves dry and cut crosswise into approximately 6 mm pieces. Mix these with the sesame oil into the minced chicken. Crack the egg and separate 2 tablespoons of the egg white for the glue. Place the remaining egg in a blender with the XO sauce, the washed, peeled, and thinly sliced ​​lily leaves, the dried shrimp, and the chicken stock powder; blend until smooth. Mix with the sago flour and cornstarch into the meat mixture. Season to taste with salt and freshly ground black pepper, then cover and let rest in the refrigerator for 30 minutes. Bring the water to a boil, dissolve the mushroom broth, and soak the shiitake mushrooms in the broth for about 25 minutes. Then strain the broth and cut the caps into approximately 50 x 6 mm strips; you will need at least 24 strips. Grate or slice the washed and peeled carrots into 50 x 3 x 3 mm strips; you will need at least 32 strips. Chop the beer radish into at least 32 strips. Sort the washed mung bean sprouts and set aside the vegetables. For the glue, put the egg whites, water, and chicken broth powder in a drinking glass, whisk until smooth, and set aside with a thin brush. Set aside washed flowers and leaves for garnishing, if desired. For the sauce, detach both ends of the garlic cloves, peel, and squeeze dry. Wash the chili peppers and tomatoes. Remove the stems from the chili peppers and cut the fruit crosswise into approximately 1 cm pieces. Quarter the tomatoes lengthwise and remove the green parts. Cut the quarters into thirds crosswise. Place all the sauce ingredients in a blender and puree until smooth. Bring the puree to a boil briefly and allow to thicken. Set aside in dipping bowls. Remove the pastry sheets from the package and fan them out. Flour a work surface and place one sheet of the pastry case diagonally in front of you. Place a heaped tablespoon of the sausage meat in the center of the pastry case and widen it out to approximately 5 x 3 cm. Then place 3 or 4 of the respective vegetable strips on top. Finish with a pinch of mung bean sprouts. Now brush the edges with the glue, then fold the bottom corner of the pastry sheet tightly over the filling and press down. Press the pastry sheet firmly to the left and right of the sausage meat. Now fold the left and right sides over the sausage meat at right angles to the bottom edge. Brush the glue onto the now open edges on the left and right, then tightly roll up the sausage meat and vegetables. Set aside on a clean tea towel with the seal facing down. Continue cooking until all the pastry sheets are used up. Heat the frying oil in a large frying pan to 190 degrees Celsius. Add the raw spring rolls and fry until light brown all over. Drain well and place on a serving dish. Garnish with flowers and leaves, if desired. Repeat with the remaining spring rolls. Serve with the sauces and enjoy as a starter or snack. Note: We strongly advise against using a meat grinder to process shrimp or chicken breast. A food processor (Moulinex or similar) can be used; pulse briefly. Chop the chicken breast until coarsely creamy and the shrimp meat into large pieces (approx. 5-7 mm).