Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: stef on January 29, 2013, 04:19:27 pm
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This is a recipe i invented, trying to make a hot and spicy snack that would be great to have in the freezer, ready for the deepfrier when having unexpected company..
Here the result, ready to get frozen.
!(http://img.tapatalk.com/d/13/01/29/eja7ysyq.jpg)
Except for the thai rice sheets, all ingredients are home made. This will make about 40 pieces.
Get 650 grams of ground meat, best is a not too fatty mix of porc and beef. If possible use unseasoned meat (if you can not get it, then do not add any salt to the recipe)
1 big onion
2 cloves of garlic
1 carrot (aprx 80 grams)
VERY HOT chili's.. I used about 75 grams- a mix of gost chili, habanero (or scotch bonnet), bird eye chili's and jalapeno
Cut in good size chuncks and put in bowl, mix for 5 seconds at speed 5, use a spatula to get everything down abd mix again for 5 seconds at speed 5
Add 3 TBS of olive oil and let the veggies cook for 5 minutes at speed 2, temp 100
Then add:
The ground meat (best at roomtemperature)
1 ts of currypowder
1 ts of paprika
10 grams of salt
Let this cook for 10 minutes at VAROMA temp, speed 1.5
Add 6 full TBS of the sweet and sour chili sauce (the recipe is available on this forum, through this link' http://www.forumthermomix.com/index.php?topic=2309.0;topicseen) and for more heat 1 or 2 TBS of my hot habanero sauce (also on this forum - http://www.forumthermomix.com/index.php?topic=10345.0
Let cook again VAROMA temp for 5 minutes, speed 1.5
Also add 1 TBS of corn starch in some water to avoid lumps and cook again, VAROMA, 2 minutes, speed 2
The mix should look like this:
(http://img.tapatalk.com/d/13/01/30/dy5y8ysy.jpg)
Let cool the mix down.
Then take the rice sheets, and soak them ONE BY ONE in some roomtemperature water until flexible
(http://img.tapatalk.com/d/13/01/30/e5e7y7ub.jpg)
Put about20 grams of the mix on the sheet
(http://img.tapatalk.com/d/13/01/30/ebu4aryj.jpg)
Fold and fold over the edges. Make sure there are no air bubbles anywhere, and roll as tight as possible.
Put on a baking paper, but make sure the rolls do not touch because they will stick together otherwise.
(http://img.tapatalk.com/d/13/01/30/vyse2uja.jpg)
Put in freezer and put plastic bags when frozen solid, in portions to your preference.
Enjoy...
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They look very professionally made Stef ;) Thank you for sharing the recipe with us. :)
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Your detailed instructions with the photos are great.
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Great instructions stef, boy these sound hot ;D
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I love the pictorial instructions. I think I may need a bucket of yoghurt with these :). They sound really tasty
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Well done Stef. Love it.
Gert
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Thanx for all the nice feedback, you all!
I love the pictorial instructions. I think I may need a bucket of yoghurt with these :). They sound really tasty
Cookie, we tried them later on and yes they were spicy but not searing hot.. Very good heat, but not burning straight through your body.. In fact i may try to put a bit more chili in lol..
I also recommend freezing them before deepfrying, to avoid them bursting.. The dough is really thin and the slightest air bubble could make them burst if not froozen.
I also will try a dough that is based on regular flower, but at least, if i am not mistaken these are glutenfree.
I plan to make a dough that has the right consistency for rolling through a pasta maker, to make it as thin as possible.. Will keep you posted on that!