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1 small leek
2 spring onions
1/2 cucumber
15 mange tout peas or sugar snap peas
1/2 red pepper
1 stick celery
3 leaves Chinese cabbage
25g (1 oz) fresh root ginger
6 scallops
85 ml Scotch Whisky
300g fresh bean sprouts
15 ml olive oil
butter for frying
Salt and freshly ground black pepper
A pinch of ground coriander
20 sheets of filo pastry
1 egg to glaze butter for brushing
oil for deep-flying
(Makes 4 rolls, preparation time: 10 - 15 minutes)
1) Wash and slice the vegetables thinly. Shell, clean and wash the king scallops, then slice into bite-sized pieces.
2) Heat the olive oil in a thick-bottomed frying pan or wok, add a knob of butter and stir fry the vegetables (except the beansprouts) for 1 - 2 minutes. Season with salt, pepper and coriander. Add the scallops, beansprouts and Scotch Whisky. Cook for a further 2 - 3 minutes. Remove from the heat and cool.
3) Lay out one sheet of filo pastry, brush with melted butter, cover with another sheet of pastry and repeat this process with three more sheets. Spoon out two tablespoons of the mixture into the middle of the pastry layers, fold in the edges, brush with a little beaten egg and roll around the remaining pastry. Repeat, to make four parcels. Deep fry for 3 - 4 minutes and serve hot.
(Source: Crabbie's Green Ginger Wine - Spicy with ginger fruity notes)
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