Conch Spring Rolls
- 2 pounds fresh conch
- 1 large red pepper, finely diced
- 1 large yellow pepper, finely diced
- 1 large white onion, finely diced
- 4 ounces capers, chopped
- 1 bunch cilantro, leaves chopped
- 2 limes, juiced
- Salt and pepper
- Spring roll wrappers
- 1 egg, beaten
- Vegetable oil, for frying
In a large pot of boiling water, cook conch for 1 hour. Using a meat grinder, grind finely. In a large bowl, combine conch, peppers, onions, capers, chopped cilantro and lime juice. Season to taste with salt and pepper. Wrap small amounts of the conch mixture in the spring roll skins, roll, and brush on the beaten egg with a pastry brush to seal the rolls.
Add oil to a depth of 3 inches in a large pot and heat to 375 degrees F. Carefully add the spring rolls to the hot oil and fry for 3 to 5 minutes, turning once, or until the rolls float to the surface of the oil. Drain on paper towels and serve immediately with the Orange "Sofrito" Sauce.
Orange Sofrito Sauce (dipping sauce for spring rolls):
1 1/2 cups fresh orange juice
4 tablespoons rice vinegar
1/4 cup sugar
1/2 cup Sofrito, recipe follows
4 tablespoons cornstarch
4 tablespoons water
To a medium saucepan, add orange juice and bring to a simmer. Add rice vinegar, sugar, and sofrito. In a small bowl, whisk cornstarch and water together and add slowly add to pan, whisking to blend. Let simmer for 2 to 3 more minutes and then remove from heat. Cover and chill in the refrigerator. Serve chilled with the spring rolls.Sofrito:
1 medium onion
2 green Cubanella peppers
1/4 cup cilantro leaves
1/4 cup olive oil
In a blender, combine all ingredients and puree until smooth.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Wilo Benet, Pikayo Restaurant