CONCH ROLLS
Steps:
- To make the filling for the conch rolls: In a medium mixing bowl, combine the grated coconut in syrup and shredded coconut. Reserve until needed.
- To make the conch rolls: Preheat the oven to 350 degrees F.
- In a small mixing bowl, dissolve the yeast in the water and let it begin to foam. In a large mixing bowl, with your hands, combine the sugar, eggs, milk, shortening, 1 3/4 cups flour, coconut in syrup, shredded coconut, and salt. Once the ingredients are well incorporated, move the mixture into the bowl of a standing mixer. With the dough hook attachment on, gradually add the remaining 1 3/4 cups of the flour. Once all of the flour is mixed in, remove the bowl from the mixer, take out the dough hook, cover dough with a cloth, and let rise for 1 1/2 hours.
- Punch down the dough in the center with your fist, cover the dough again, and let rise for another 30 minutes. Punch down the dough a second time. Cut into 4-ounce balls to make the conch rolls. Roll out the 4-ounce dough portions into circles. Roll up the circles to form a spiral shell. Place onto a greased baking sheet. Let the rolls rest for another 30 minutes. Baste the insides of the rolls with the coconut in syrup mixture.
- Bake conch rolls for 12 minutes or until lightly golden brown. Once the rolls or loaves are pulled from the oven, brush with melted butter.
SHRIMP SPRING ROLLS
These crunchy, delicate spring rolls can be fried and frozen for up to 2 weeks. Just let them come to room temperature, then reheat in a 400 degree F oven. The sweet-and-spicy sauce can be used for other fried goodies, like shrimp or chicken tenders. Look for spring roll pastry wrappers, which are slightly different from eggroll and wonton wrappers, in the freezer section of Asian specialty markets.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 35 or 36 rolls
Number Of Ingredients 20
Steps:
- For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool.
- For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
- Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
- Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.
CONCH FRITTERS
Provided by Food Network
Time 4h40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Mix together the conch, peppers, onion, carrot, celery and egg in a bowl. Add flour, buttermilk, baking powder, sugar, basil, garlic powder, oregano, salt and 8 ounces water. Let stand, refrigerated, for 4 hours.
- Heat oil to 325 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
- Scoop Ping-Pong-size balls of batter and drop into the oil. Keep fritters from floating with a mesh screen. Remove after 5 minutes. Let rest for at least 2 more minutes.
EASY SPRING ROLLS
Make these simple spring rolls with the children - fill pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper, Treat, Vegetable
Time 1h5m
Yield Makes 8 - 10
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
- Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
- Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
- While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.
Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.04 milligram of sodium
EASY SPRING ROLLS
Easily customizable, spring rolls are a refreshing healthy snack or starter. Each variation below layers lean proteins, fiber-rich veggies, flavorful sauces, and fresh herbs. Serve spring rolls with lime or lemon wedges.
Provided by EatAndRun
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
- Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.
Nutrition Facts : Calories 158 calories, Carbohydrate 20.4 g, Cholesterol 21 mg, Fat 8.7 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 0.7 g, Sodium 25.4 mg, Sugar 1.1 g
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- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
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