September 2008
Cape Malay spiced lobster and prawn
springroll served with an apricot salsa.
Ingredients – Serves 4
4 sheets springroll pastry
1 bunch parsley
200g lobster meat
200g prawn meat
2 spring onions
I medium carrot
1 small leak
1 teaspoon mild curry powder
¼ teaspoon turmeric
Salsa
100g dried apricots
2 oranges
6 cocktail tomatoes
¼ cucumber
1 small shallot
½ cup olive oil
2 teaspoons white wine vinegar
½ teaspoon honey
Salt and pepper
Method
For the springroll
Finely chop the onion and fry gently in a little olive oil with
the prawns and lobster, add the carrot and leak which has been
sliced and cook until al dente. Finally add the spice and mix,
remove from heat and allow to cool. Place a spoon of the mix
in the centre of the springroll pastry, roll up into a cigar
shape and seal with water.
To make the salsa
Finely dice all the ingredients, mix with the
olive oil, honey, vinegar and seasoning. Allow to stand for
1 hour.
Deeply fry the springroll for 4 minutes or until
golden brown, serve on a bed of salad greens, drizzle with the
salsa and garnish with fresh coriander.
Enjoy!
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