Elite Cuisine EDF-888XT Manual De Instrucciones página 10

BEIGNETS:
Vegetable oil for frying
1 c. all-purpose flour
4 tsp. sugar
1/4 tsp. nutmeg
1 c. water or milk

In a large heavy skillet or deep-fat fryer, heat 3 inches oil to 350
degrees.

Meanwhile, combine flour, sugar and nutmeg, set aside. In medium
saucepan heat water or milk, butter and salt over medium heat until
boiling and butter is melted. Add vanilla, then add flour mixture all at
once.

Stir briskly with a wooden spoon until mixture leaves sides of pan and
forms a ball. Continue stirring a few minutes more to dry.

Remove from heat and beat until slightly cooled.

Add eggs, one at a time, beating well after each addition. Using 2
spoons, shape a generous tablespoon dough into an oblong and drop
into hot oil.

Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to
4 minutes, until golden brown.

Drain on paper towels and sprinkle immediately with sifted
confectioners' sugar. Repeat with remaining batter.

Makes about 2 dozen beignets
SHRIMP EGG ROLLS:
1 c. sifted flour
3 eggs
2 c. minced cooked shrimp
1 c. finely chopped celery
1/4 c. minced bamboo shoots

Combine flour, 1-cup water and 2 eggs. Beat at low speed of electric
mixer for 5 minutes. Set aside for at least 15 minutes.

Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2
tablespoons corn oil and seasonings thoroughly.

Heat heavy 6-inch skillet until drop of water will sizzle. Grease lightly
with corn oil before cooking each skin. Hold skillet off heat; pour 2 to 3
tablespoons batter into pan, moving and tilting pan while pouring. Pour
excess back into bowl of batter; return skillet to heat. Batter will set
quickly.

Cook just until set and edge curls slightly. Turn out onto dry dishtowel
until ready to roll.

Place about 2 tablespoons filling in center of each skin; brush edge with
beaten egg. Fold nearest edge over filling; fold over sides about 1 inch.
Roll skin; seal with beaten egg. Pour enough of remaining corn oil into
deep fryer or skillet to fill 1/3 full.

Heat over medium heat to 375 degrees or until 1-inch square of bread
turns brown in 10 seconds.
1/3 c. butter
1/4 tsp. salt
1 tsp. vanilla extract
4 eggs, at room temp.
1/4 c. minced water chestnuts
1 tbsp. finely chopped onion
1 qt. corn oil
1/2 tsp. salt
1/4 tsp. Accent
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