Sri Lankan Rolls

Por Andy Cooks · 75 min

Ingredientes

Modo de preparo

1. Combine the flour and salt in a large bowl.
2. Whisk the melted butter, eggs, milk and water together, then gradually whisk into the flour to make a thin batter, adding more water if needed. Rest the batter for 1 hour.
3. Boil the potatoes in salted water for about 8 minutes until just tender. Drain and set aside.
4. Heat the oil in a large frying pan over medium heat and soften the onion.
5. Add the cinnamon stick, curry leaves, ginger and garlic and cook for 1 minute until fragrant.
6. Add the potatoes and crush them lightly with a spoon. Cook for 1 minute, then pour in 30ml water and scrape up the browned bits from the base of the pan.
7. Stir in the turmeric, chilli powder, ground coriander, ground cumin, tomato ketchup and sugar. Cook for 1-2 minutes until combined.
8. Add the prawns and stir until just cooked. Stir in lemon juice and salt to taste, then remove from the heat.
9. Heat a crepe pan over medium heat. Pour in 60ml batter, swirl into a thin circle and cook for 30 seconds. Flip and cook 15 seconds more. Transfer to a lined tray and repeat with the remaining batter.
10. Divide the filling into 8 portions and place a log of filling down the centre of each crepe, leaving the sides free.
11. Fold the edge nearest you over the filling, fold in the sides and roll up to enclose.
12. Put the egg whites in a shallow bowl and the breadcrumbs in a shallow tray. Dip each roll in the egg white, then roll it in the breadcrumbs to coat fully.
13. Heat enough oil in a deep pan to 180°C (355°F). Deep fry the rolls in batches for 1-2 minutes until dark golden and crisp.
14. Drain on a wire rack over a tray and serve with lemon wedges and tomato chutney.

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