Crack­ing good idea

Celebrity chef Peter Ku­ru­vita hatches a great dish for Easter fare

Life & Style Weekend - - EASY EATING - GLOBAL FLAVOURS with Peter Ku­ru­vita

THE egg has long been the sym­bol of Easter and with all the sugar and cho­co­late around on Easter Day, I think we need to mix it up a bit with a savoury kick of spice.

This Sri Lankan recipe con­sists of pan­cakes filled with a fish and potato mix­ture and hard-boiled eggs, which are crumbed and fried to make tasty parcels. Th­ese tasty snacks are sold in road-side tea houses all over Sri Lanka.

Sri Lankan egg rolls

Makes 8

IN­GRE­DI­ENTS: ◗ 200g canned tuna ◗ ½ tsp salt ◗ 1 tbs pep­per, roughly ground ◗ 400g pota­toes, roughly chopped ◗ 4 eggs, hard-boiled, peeled, halved length­ways ◗ 300ml oil, to fry

Pan­cakes – ◗ 150g(1 cup) plain flour ◗ 2 eggs ◗ 300ml milk ◗ oil, to fry

Tem­pered spices – ◗ 100ml oil ◗ 1 tsp pep­per ◗ 2 chill­ies, finely chopped ◗ 1 small onion, peeled and finely chopped ◗ 1 sprig curry leaves

Crumb­ing mix – ◗ 150 g(1 cup) plain flour ◗ 4 eggs ◗ 100ml wa­ter ◗ 300g bread­crumbs

IN­STRUC­TIONS: Place the tuna, salt and pep­per in a pot, and cover with wa­ter. Cook over medium heat un­til the tuna has cooked through. Drain and set aside. Place the pota­toes in a pot and cover with wa­ter. Bring to the boil and cook un­til the potato has cooked through. Re­move from heat, drain and peel. Set aside. To make the pan­cake bat­ter, whisk the flour, eggs and milk un­til smooth. Set aside for 10 min­utes, un­til ready to fry.

Com­bine the cooked tuna and pota­toes in a bowl and mash un­til smooth but still rea­son­ably dry. Sea­son with salt and pep­per.

To tem­per the spices, heat the oil in a pan over high heat. Once hot, add the pep­per, chilli, onion and curry leaves and fry un­til the onion is brown. Re­move from heat and com­bine with the fish and potato mix­ture. Set aside.

To make the pan­cakes, heat the oil in a non-stick pan over high heat. Once the oil is hot, spoon a ladle­ful of the mix­ture into the pan and swirl to coat.

Once the pan­cake is loose enough to come away from the pan, flip it over and cook the other side. You don’t want the pan­cake too crisp – it should still be soft enough to fold with­out tear­ing. Re­peat with re­main­ing bat­ter. Once all the bat­ter has been used, set the pan­cakes aside.

To make the crumb­ing mix, whisk the flour, eggs and wa­ter in a bowl and set aside.

To as­sem­ble the egg rolls, lay a pan­cake on a clean work bench. Top with a small amount of the fish and potato mix­ture. Place an egg half on top. Fold each side of the pan­cake into the cen­tre to form a square par­cel. Use some of the egg and flour mix­ture to help the edges stick if nec­es­sary. Re­peat with re­main­ing pan­cakes and fill­ing.

Coat a roll in the flour and egg mix­ture, and then the bread­crumbs. Re­peat with re­main­ing rolls and set aside un­til ready to fry.

To cook the rolls, heat the oil in a saucepan over high heat un­til it reaches smok­ing point. Add the rolls, one at a time one, and fry un­til crisp and golden. Re­move from the oil and drain on paper tow­els. Serve with beer. For all the lat­est and spe­cial events at Peter’s restau­rant, Noosa Beach House: noos­abeach­


Put th­ese Sri Lankan egg rolls on the menu for some­thing a lit­tle dif­fer­ent in an Easter spread.

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