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CRAB & PRAWN SHORT SOUP TROPICAL FRUIT SWISS ROLL Ingredients


• 1 L chicken stock (or use the reserved stock from the poached chicken recipe*)


• 500 g green prawns • 1 kg blue swimmer crab (crab meat picked) • 1 teaspoon Fish sauce • 2 spring onions • 50 g Fresh Ginger • Chinese Wonton Wrappers • ¼ Small iceberg lettuce


Method • Peel and devein the green prawns. Reserve two whole prawns for each bowl for garnish. Then pulse a hand held blender to chop the rest of the prawns to a fine blend.


• Pick out the cooked crab meat and mix with the blended prawn meat. Season with fish sauce


• Chop 1 spring onion and 1/2 a teaspoon of ginger to add to the crab and prawn mixture. Mix until well combined.


• Place one teaspoon of prawn/crab mixture in the centre of large wonton skin and brush the outer edges with water.


• Fold together to form a triangle and then crimp together the edges. Press the edges down with a fork. Repeat this process with all of the prawn/crab mixture.


• Bring the chicken stock to the boil and season to taste. Drop in the wontons and poach. After a few minutes, add the two reserved prawns. Then add the chopped lettuce and let it wilt.


• Divide the wontons between four bowls and garnish with spring onions and a little chopped ginger.


Ingredients


• 4 large egg whites • 1 cup caster sugar • Butter for greasing • 50gms flaked almonds • 20gms Shaved dried coconut • Icing sugar for dusting • Mint leaves


Filling


• 300 ml thickened cream • 1 vanilla pod, split and scraped • 2 mango, diced • 1 Dragon Fruit, peeled and diced • 2 kiwi fruit, diced


Method • Preheat your oven to 200C • Whisk the egg whites with 1/4 cup of sugar until just stiff. Add the remaining sugar and whisk until the mixture is stiff and glossy.


• Grease a baking tray with butter and line with baking paper, then grease paper.


• Spoon the meringue over the paper evenly spreading it out to 2 to 3 cm thick, then sprinkle with flaked almonds and coconut.


• Cook at 200C for 8 minutes, or until the almonds and coconut are golden. Keep an eye on things at this stage.


• Reduce the heat to 160C and cook for a further 10-15 minutes, or until firm to the touch.


• Spread out a piece of baking paper, around the same size as the meringue, and dust with icing sugar.


• When the meringue is ready, flip it over onto the sugared paper. Remove the baking paper the meringue was cooked on and allow to cool.


• To make the filling, whip the cream with the seeds from the vanilla pod.


• Spread the cream evenly over 2/3 the meringue (leaving 1/3 empty along the wide edge, then scatter the tropical fruit over the cream.


• Starting from the bottom wide edge of the meringue (with the fruit on it), roll up tightly (finishing at the wide end without fruit), using the paper to help lift and roll. Secure the roll tightly, leaving it wrapped in the paper, and chill for 45 minutes in the refrigerator.


• Serve the meringue roll garnished with mint leaves and accompanied by additional fresh tropical fruit.


52 I INDIAN MIRROR MAY 2018


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