Pork and Shrimp Roll with Herb and Nut Crust, served with Sweet Potato Purée
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
1
Description
Pork and Shrimp Roll with Herb and Nut Crust, served with Sweet Potato Purée
Ingredients
- Pork Mince - 3.5 oz
- Tiger shrimp in brine - 2.1 oz
- Salt - to taste
- Rice Vinegar for Sushi - 0 fl oz
- Water - 0 fl oz
- Ocean salt - to taste
- Sugar - to taste
- Roasted Peanuts - 0.7 oz
- Panko breadcrumbs - 0.7 oz
- Swiss chard leaves - 0.4 oz
- Parsley - 0.4 oz
- Sweet Potato - 3.9 oz
Step by Step guide
Step 1
Bake the sweet potato with olive oil and spices.
Step 2
Mash the cooked sweet potato and whip it with the marinade ingredients (salt and sugar should be dissolved before adding).
Step 3
Place the ground pork on plastic wrap in the shape of a rectangle.
Step 4
Peel the shrimp, remove the intestinal vein, place them on the rectangle of pork closer to you, and roll it up.
Step 5
Finely chop the nuts and herbs, and mix them with the breadcrumbs.
Step 6
Coat the roll in the nut and herb mixture and deep-fry for 2–3 minutes.
Step 7
Cut the finished roll into 4 pieces and serve with the purée.
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