North african tuna and preserved lemon parcels

North african tuna and preserved lemon parcels

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
1 x 375g can tuna in olive oil, drained
1 small red onion, finely diced
1/4 cup finely chopped dill
1/4 cup finely chopped flat-leaf parsley
1/2 preserved lemon, flesh discarded and rind finely chopped
1/2 teaspoon cayenne pepper
1 lime, juiced
24 small spring roll wrappers
24 quail eggs
3 egg yolks, lightly beaten
vegetable oil, for deep-frying

Method

  1. Combine the tuna, onion, dill, parsley, preserved lemon, cayenne pepper and lime juice in a bowl.
  2. Lay a spring roll wrapper on a surface. Keep the rest of the wrappers covered with a damp kitchen towel to prevent them from drying out. Place 1 tablespoon of mixture in the centre of the wrapper. Make a well in the centre of the mixture, then break a quail egg into the well. Brush the edges of the wrapper with the egg yolk, fold the edge closest to you up over the mix, then fold the opposite edge over the top. Brush the 2 sides with egg yolk, then fold both sides into the middle to form a well-sealed square. Repeat with the remaining wrappers and mixture.
  3. Heat the oil in a deep-fryer or large, heavy-based saucepan over medium heat until 180°C. Deep-fry the parcels, in batches, for 3–4 minutes or until golden. Drain on kitchen paper.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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