Dana's Recipe 48 Beast Brainteasers

Ditch the antipasto.

Duck, Pineapple and Green Chilli Spring Rolls

Words Dana Sims Instagram @stone_and_twine

Christmas entertaining was front of mind while I was creating this recipe. If you’re thinking of something more adventurous than an antipasto platter, the fresh ingredients and extra effort that go into making these Asian delights really give them the ‘wow’ factor. Sit back and bask in glory as these delicious, summery spring rolls fly off the plate! Ingredients (makes 20) ½ a Chinese roasted duck from a local Chinese restaurant/take away (you can have them cut it into pieces) 2 small green chillies, very finely diced (with seeds) 1 bunch fresh coriander, leaves and a few stems, finely chopped 3 spring onions, finely sliced 150 gms bean sprouts ½ wombok (Chinese cabbage), finely sliced 3 (1cm thick) slices fresh pineapple (top, skin and core removed), diced 1 tbs sesame oil ¼ cup light soy sauce 10cm piece fresh ginger, peeled and finely grated 1 large carrot, julienned 1 pkt spring roll pastry (20 sheets - 21.5cm x 21.5cm) from an Asian grocer 2 cups vegetable oil for frying

Dipping sauce Hoisin (from Asian grocer or Chinese restaurant/take away)

Method

1. Pick the duck meat from the bones (discarding most of the skin) and cut it into small pieces. 2. In a large mixing bowl, add all ingredients except the duck, ginger, coriander and sesame oil. Mix to combine well. 3. In a large fry pan, set to medium heat, heat sesame oil and add the ginger. Gently fry and stir for 1 minute, separating the grated ginger. 4. Add the ingredients from the mixing bowl into the pan and cook for 3 minutes, stirring occasionally. Remove the pan from the heat, strain the liquid from the mixture and then add the duck and coriander. Mix lightly and set aside. 5. On a clean chopping board, lay out an individual sheet of spring roll pastry. In a bottom corner, place a heaped tablespoon of the spring roll filling onto the pastry. Lifting the corner with your hands, roll the pastry over twice on the diagonal, then fold in the sides one by one, then continue to roll to the end of the pastry (You don’t need any water to make the pastry stick, just wrap firmly). Place the spring roll on a separate board and cover with a tea towel. 6. Wrap the remaining spring rolls and set aside. 7. Heat a large fry pan to medium heat and add in the vegetable oil. When the oil is hot, gently place a few spring rolls in the pan, without overcrowding them as they cook. Also keep an eye on the oil and if it’s getting too hot, turn it down slightly. 8. Cook each spring roll for approx. 2 minutes on each side or until golden brown and crisp. Remove with a slotted spatula and drain on paper towel. 9. Serve while hot with hoisin dipping sauce on the side.

Dana Sims is a Sydneybased food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.

Trivial Trivia

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1. The Notebook heart-throb (4,7) 7. Long-haired Swedish tennis star, ... Borg (5) 8. Alternative rock genre (6) 9. A person without professional or specialised knowledge (6) 10. Acronym for intergovernment organisation (1,1) 12. The top or highest part of something (4) 13. A standard of perfection (5) 15. Uttered at the end of a prayer (4) 18. Chemical element listed as Si on periodic table (7) 19. Classical form of Japanese dance-drama (6) 20. American police TV series (1,1,1,1) 21. A system for transmitting messages (9)

DOWN

1. She created, wrote and starred in Bogan Pride (5,6) 2. A person assisting a priest in a religious service (7) 3. Italian port city (5) 4. A starch extracted from the pith of tropical palm stems (4) 5. A genus of herbivorous lizards (6) 6. Protective glasses (7) 11. A bend or twist (7) 14. In the middle of or during (6) 16. A small piece of burning wood (5) 17. Whinnying sound (5)

Words Lisa Anderson Photo Maggie Lo

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