Fried Potato Purée in Spring Roll Wrapper

Ingredients

• 350 g potatoes (starchy, boiling)
• Salt
• Pepper (freshly ground)
• 8 shrimp (size 13/15; peeled, ready to cook)
• 2 tbsp oil
• 1 Spring onion
• 0.5 bunch coriander
• 2 tbsp sesame oil
• oil for frying
• 4 sheets spring roll wrapper (frozen; about 21 x 21 cm)
• 1 egg yolk
• 200 g crème fraîche
• 50 ml teriyaki sauce

Instructions

1. 1.

   Peel, wash, roughly chop the potatoes and cook in salted water for about 20 minutes. Drain, let steam dry, then press through a potato masher. Season with salt and pepper.

2. 2.

   Rinse the shrimp, pat dry, cut into small pieces and season with salt and pepper. Heat oil in a pan. Add the shrimp and sear briefly on both sides. Remove and drain on paper towels. Trim the spring onion, slice into rings and finely chop. Wash coriander leaves, shake off excess water, pluck stems and roughly chop. Mix the shrimp with spring onion, coriander and sesame oil into the potato purée.

3. 3.

   Heat oil in a large pot to about 180 °C (blisters should appear on the handle of a spoon held in the fat). Lay the spring roll wrapper on a work surface, thaw it, then spread the potato‑shrimp mixture onto it, leaving a small border. Fold the sides inward and roll tightly from bottom to top. Brush the upper edge with egg yolk and press firmly.

4. 4.

   Fry the rolls in oil for about 4 minutes until golden brown. Lift with a slotted spoon and drain on paper towels.

5. 5.

   Heat crème fraîche in a small pot until it steams strongly. Add teriyaki sauce and stir well. Serve the rolls with the creamy teriyaki sauce.

6. 6.