4guinea fowl breastsor chicken, skinned and trimmed
Cajun spiceas needed
sesame seed oilas needed
1medium green peppercut into strips
1medium red peppercut into strips
1medium yellow peppercut into strips
1package beans sproutsabout 8 oz., rinsed well
1bunch green onionscut into 2-inch lengthwise strips
1leek stalkwell washed, cut into 2-inch lengthwise strips
1medium zucchinicut into strips
1/4cupKikkoman soy sauce
1tablespoontoasted sesame seeds
Hoisin Cream Sauce
1/4cupdry white wine
8sheets spring roll wrappers10-inch square
Vegetable oil for frying
Prepare the guinea fowl: Preheat oven to 375 F. Preheat fat-fryer to 400 F.
Season the guinea fowl breast with Cajun spice and set aside for 10 minutes. In a fry- ing pan, heat grapeseed oil to high heat and sear the meat on both sides.
Roast the meat in preheated oven for about 8 minutes, or until it is a little under cooked. Set aside.
To prepare the vegetable filling: Place the wok over high heat and heat a few table- spoons of sesame seed oil; mix all the vegeta- bles together and stir fry for about 5 minutes. Season with Cajun spice and soy sauce. Place the vegetables in a colander or sieve to drain the liquid. Cool them down and mix in a bowl with sesame seeds.
To make hoisin cream: In the saucepan mix hoisin sauce, heavy cream and white wine to- gether over medium high heat. Bring to a boil and blend well. Keep warm.
To finish: Cut guinea fowl breasts into strips. Divide the meat and vegetables into 8 portions and wrap in spring roll wrappers. Make tight cylinder shapes.
Deep fry in a preheated fat fryer for about 5 minutes, or until golden crisp. Place on the paper towel.
To serve: Cut spring rolls into half (or whole if preferred), and pour hoisin cream sauce around the dish.
Keyword chicken, guinea fowl, Irish recipes, wild game