Sep. 22nd, 2013

nverland: (Monthly-September)
[personal profile] nverland
Simeis 188 in Stars, Dust and Gas

 photo Simeis188inStarsDustandGas.jpg


 photo ThaiTortelliniFritters.jpg

Thai Tortellini Fritters


9 oz refrigerated three cheese tortellini
1/4 c self-rising flour
8 Tbsp Thai sweet chili sauce, divided
1 1/2 c mayonnaise, divided
2 large eggs
1 1/2 c panko breadcrumbs
1 c unsweetened, dried grated coconut
1 tsp salt or to taste
3 c corn oil for frying
2 Tbsp fresh lime juice + grated lime zest from 1 lime
1/2 tsp Asian chili garlic paste or to taste
Fresh cilantro sprigs for garnish


1 Cook tortellini according to package directions; drain and cool.
2 While tortellini is cooking, set up breading station. Whisk 2 tablespoon Thai sweet chili sauce with 1 cup mayonnaise and eggs in a wide pasta bowl.
3 In an 11- inch pie pan mix panko, coconut and salt.
4 Toss tortellini with flour first. Mix tortellini gently with egg/mayo mixture in the pasta bowl, and let stand 10 minutes. Take out a few tortellini at a time and roll in panko. Line a 9 x 14 inch cookie sheet with parchment paper and place tortellini on baking pan. Chill at least 1-2 hours.
5 Pour oil into a wok. Heat to 375°. Fry tortellini, in small batches, until golden brown. (They brown in less than 1/2 minute). Drain on paper towels. Serve hot with dip. Garnish with cilantro.
6 To make dip:
Mix remaining Thai sweet chili sauce and mayonnaise with lime juice and garlic chili paste. Adjust salt and degree of heat to taste.

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[personal profile] nverland
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