Yield: Serves 4
Active time: 35 minutes
Total time: 35 minutes (includes pastry bowl preparation and cooking time)
The technique: An easy stir fry in a no fuss pastry bowl.
The payoff: The crispy pastry bowl and spicy oriental stir fry combine to be a very tasty accompaniment for a bowl of fluffy white rice.
Tip: Another method of preparing the pastry bowl is to bake them. Line oven-proof bowls with pastry and brush lightly with oil.
Bake at 180°C for 7-8 minutes or until golden brown.
2 sheets Spring Home Spring Roll Pastry (8.5”)
2 Tbs Vegetable oil
1 clove Garlic, chopped
100g whole Prawns (shelled)
30g cooked Lotus seeds
30g canned Water chestnuts
30g diced Capsicums (3 colours)
30g diced Onions
30g sliced, Roasted almonds
30g Fried dried chilli, sliced
2 Tbs Oyster sauce
1 Tbs Chilli sauce
1 Tbs Tomato sauce
For pastry bowl
Heat up 1 cup of vegetable oil in a wok over medium-high heat.
Drape pastry over the bottom of a deep ladle. Over the wok, use a separate ladle to scoop and pour the hot oil over the pastry till fried and crispy.
Stack in pairs and put aside.
Stir fry chopped garlic until fragrant. Mix in rest of the ingredients and stir fry until it is evenly mixed and cooked.
Scoop ingredients into the prepared pastry bowl and serve.