Dim Sims, Spring Rolls, Recipes continued

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

6 at a time, until golden brown, about 4-5 minutes.

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 2-3 tablespoon of the pork mixture in the corner of a spring roll wrapper. Roll the wrapper folding in the sides to encase the filling.

4.Brush a little egg mix on the end of wrapper to help it seal.

5.Heat oil to 180ºC, deep fry in batches, until golden brown, about 5 minutes.

6.Drain and serve with dipping sauce.