Filipino turon
Ingredients
Metric
Imperial
Turon
- 500g of plantain, ripe, diced into 1cm cubes (you could also use banana)
- 1 can of caramelised condensed milk, (approx. 400g)
- 200g of muscovado sugar
- vegetable oil, for frying and deep-frying
- 4 spring roll wrappers, large
Caramel syrup
- 50g of sugar
- 300g of water
To serve
Method
Place a large pan over a medium heat with a dash of oil and fry the plantain until soft and golden (approx. 5 minutes)
- vegetable oil, for frying
- 500g of plantain, ripe, diced into 1cm cubes (you could also use banana)
Fold in the muscovado sugar and caramelised condensed milk, stir to combine and dissolve the sugar, then leave to cool
- 200g of muscovado sugar
- 1 can of caramelised condensed milk, (approx. 400g)
Once cooled, divide the filling into 4 equal portions. Shape each quarter into a sausage and place onto each spring roll wrapper, then roll them up into a spring roll shape, using a little water to seal the pastry together and ensuring there are no gaps. Set aside
- 4 spring roll wrappers, large
To make a quick caramel syrup, place the sugar in a pan with 100ml of the water and place over a high heat. Cook, without stirring, until you have a nice golden caramel, then very carefully add the rest of the water (it may spit a little). Continue to cook until reduced slightly to a syrupy consistency
- 50g of sugar
- 300g of water
Preheat a deep-fat fryer or pan of oil to 160ºC then deep-fry the turons for 5 minutes or until golden brown (you may need to work in batches)
- vegetable oil, for deep-frying
Serve sprinkled with sesame seeds and drizzled with the caramel syrup
Before taking a contract on a cruise ship where he worked alongside a number of Filipino chefs, Jeremy Villanueva had only ever cooked classical French cuisine professionally. Now, having taken time to relearn the cuisine he grew up eating, he’s the executive chef at Filipino restaurant Kasa & Kin in London.
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