Recipes continued
Dim Sims
125g small green prawns, shelled and deveined
500g minced pork
½cup chopped bamboo shoots
½cup chopped water chestnuts 1 onion, finely chopped
1 tablespoon sherry
1 tablespoon soy sauce
1 teaspoon salt pinch pepper
40 gow gee wrappers
1.Finely chop prawns and combine with pork.
2.Add all other ingredients and mix well to combine.
3.Place 1 heaped teaspoon of pork mixture onto the centre of each wrapper and gather the sides of the wrapper around the filling, leaving a small opening at the top.
4.Heat the oil to 180ºC and deep fry about 10 at a time, until golden brown, about
5.Drain and serve with sweet and sour sauce if desired.
Spring Rolls | Makes about 24 rolls |
500g green prawns, shelled and deveined
500g minced pork
½ small head of cabbage, thinly shredded
230g can of water chestnuts, drained and finely chopped
125g fresh shitake mushrooms, roughly chopped
1 green capsicum, seeded and finely chopped
1 onion, peeled and finely chopped
2 tablespoon dry sherry
2 tablespoon soy sauce
1 teaspoon sugar ½ teaspoon salt
¼ teaspoon ground ginger
455g packet spring roll wrappers
1 egg, lightly beaten with 2 tablespoons water
1.Finely chop prawns and combine with pork.
2.Add cabbage, water chestnuts, mushrooms, capsicum, onion, sherry, soy, sugar, salt and ginger. Mix well to combine.
3.Place
4.Brush a little egg mix on the end of wrapper to help it seal.
5.Heat oil to 180ºC, deep fry until golden brown, about 5 minutes.
6.Drain and serve with dipping sauce.
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