Dim Sims, Gow gee wrappers, Spring Rolls

Recipes continued

Dim Sims

125g small green prawns, shelled and deveined

500g minced pork

100g cup chopped bamboo shoots

100g cup 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 4-5minutes.

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, 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 tablespoons of the 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 until golden brown, about 5 minutes.

6.Drain and serve with dipping sauce.