Pork roll with shrimp, breaded with herbs and nuts, with sweet potato puree
1 serving
40 minutes
This exquisite roll combines the juiciness of pork mince and the tenderness of tiger prawns, wrapped in a crispy herb and nut coating. Its roots trace back to Chinese cuisine, known for its harmony of flavors and textures. The crunchy crust reveals the aroma of greens and nuts, while inside lies a tender and juicy filling. It is served with a velvety sweet potato puree that adds softness and a sweet depth. This dish is perfect for a festive dinner or as a culinary journey into the world of Eastern flavors. The contrast of textures and aromas makes it unforgettable.
1
Bake potatoes with olive oil and spices.
- Sweet potato: 110 g
- Water: 20 ml
- Salt: to taste
- Sea salt: to taste
- Sugar: to taste
2
Mash the cooked potatoes and mix with the marinade ingredients (salt and sugar should be dissolved before adding).
- Salt: to taste
- Sea salt: to taste
- Sugar: to taste
- Rice vinegar: 10 ml
- Water: 20 ml
3
Spread the minced meat on plastic wrap in the shape of a rectangle.
- Minced pork: 100 g
4
Peel the shrimp from the shells, remove the intestinal vein, place them on a rectangle of minced meat closer to you, and roll it up.
- Tiger prawns: 60 g
5
Chop the nuts and greens finely, mix with breadcrumbs.
- Roasted cashews: 20 g
- Panko bread crumbs: 20 g
- Swiss chard leaves: 10 g
- Parsley: 10 g
6
Coat the roll in a nut-herb mixture and deep fry for 2-3 minutes.
- Roasted cashews: 20 g
- Panko bread crumbs: 20 g
- Swiss chard leaves: 10 g
- Parsley: 10 g
7
Cut the ready roll into 4 pieces and serve with mashed potatoes.