Ingredients
- 50 ml essential olive oil
- 1 small onion, finely chopped
- 1 garlic clove clove, finely chopped
- 1 teaspoon finely chopped lemon thyme
- 150 gm minced pork
- 75 ml chicken stock
- 100 gm eco-friendly prawn meat (about 6 medium prawns), finely chopped
- two tablespoons finely chopped flat-leaf parsley
- 1 lemon, finely grated rind only
- teaspoon red pepper cayenne
- For deep-frying: vegetable oil
- For everyone: lemon wedges
Koupes dough
- 320 gm (2 cups) fine burghul
- 75 gm ( cup) plain flour
Honey dressing
- 30 gm flaked almonds
- 190 gm Attiki honey (see note)
- 2 limes, zested rind only
- 1 lime, juice only
- 1 tablespoon fish sauce
- cup finely chopped coriander
Parsley coleslaw
- two tablespoons essential olive oil
- two tablespoons Greek-style yogurt
- 6 each baby crimson carrots and Nederlander carrots, trimmed, reduce very fine julienne (see note)
- 1 bunch baby turnips, trimmed, reduce julienne
- 2 cups (loosely packed) flat-leaf parsley, coarsely torn
Method
My mother will probably be upset beside me when she sees I've altered her pork koupes recipe and added prawns. For me personally, it's a pleasant addition and adds an attractive flavour. Make certain you consume them when they're hot I usually prefer to squeeze some lemon in it too.
For koupes dough, combine burghul inside a heatproof bowl with 375ml boiling water and ½ teaspoon ocean salt and are a symbol of 2 hrs. Add flour, mix to mix then turn onto a gently floured surface and knead to create a coarse-textured dough (5-6 minutes). Cover with plastic wrap and rest for just two hrs.
For honey dressing, preheat oven to 160ଌ. Spread almonds with an oven tray and roast until golden (4-a few minutes), then awesome. Meanwhile, warm honey in a tiny saucepan over medium heat until runny, remove from heat, add lime rind and juice and fish sauce and stir to mix, then are a symbol of one hour to infuse. Right before serving, stir in coriander and roast almonds.
Heat essential olive oil inside a saucepan over medium-high temperature, add onion and garlic clove and sauté until soft and translucent (4-a few minutes). Add minced pork and thyme and sauté until browned (4-a few minutes). Add stock, reduce heat to medium and prepare until liquid is absorbed (5-6 minutes). Add prawn meat, prepare until just opaque (one minute), then transfer to some bowl and awesome to 70 degrees. Add parsley, lemon rind, cayenne and a pair of teaspoons ocean salt flakes, mix to mix, check seasoning and hang aside.
Form a 50gm bit of koupes dough right into a 4mm-thick oblong with gently oiled hands. Convey a tablespoon of pork mixture in center and fold sides to join, pinching edges to close. Transfer to some tray, then repeat with remaining koupes dough and pork filling until all dough and mixture are utilized. Cover and refrigerate until needed.
Meanwhile, for parsley coleslaw, combine essential olive oil and yogurt inside a large bowl, season to taste. Add remaining ingredients, toss well to mix and hang aside.
Preheat vegetable oil inside a deep-fryer or deep-sided saucepan to 180ଌ and deep-fry koupes in batches, turning from time to time, until golden brown (4-a few minutes be cautious, herbal may spit). Drain on absorbent paper, season to taste with salt and serve hot with parsley coleslaw, drizzled with honey dressing.
