Recipes (continued)
Chicken Gow Gee
Makes: 24
Preparation: 15 minutes
Cooking: 12 minutes
¼cup sliced dried shiitake mushrooms 200g lean chicken mince
1tablespoon finely chopped, unsalted, roasted peanuts
1 garlic clove, crushed
1 green shallot, finely chopped
1 fresh long red chilli, deseeded, finely chopped
2 teaspoons hoisin sauce
24 fresh gow gee wrappers
1.Place mushrooms in small heatproof bowl. Cover with boiling water. Set aside to soak for 20 minutes or until softened. Drain well and finely chop.
2.Combine the mushrooms, chicken, nuts, garlic, shallot, chilli and sauce in a large glass bowl.
3.Place wrappers on a clean work surface. Place one heaped teaspoon of mixture in centre of one wrapper; brush edge with a little water. Pleat damp side of wrapper, pinch both sides together to seal. Repeat with remaining wrappers.
4.Arrange gow gees in steaming trays. Place lid on and set timer (12 mins).
Nutritional per gow gee: 0.8g fat; 195kJ; 1.3g sat fat; 0.5g fibre; 6.1g carbohydrate.
Pork, Chestnut & Basil Dim Sims
Makes: 26
Preparation: 15 minutes
Cooking: 10 minutes
500g lean pork mince
227g can water chestnuts, drained, finely chopped
1 cup stale breadcrumbs (made from day old bread)
1 egg, lightly beaten
½ cup sweet chilli sauce
2 tablespoons finely chopped fresh basil
1 garlic clove, crushed
2 tablespoons sesame seeds, toasted
1.Combine the pork, chestnuts, breadcrumbs, egg, 1 tablespoon of the sauce, basil and garlic in a large glass bowl. Roll tablespoon quantities into balls.
2.Arrange balls in steaming trays. Place lid on and set timer (10 mins).
3.Transfer balls to a serving platter. Sprinkle with sesame seeds. Serve with remaining chilli sauce.
NOTE: To make breadcrumbs for this recipe, place 2 slices of stale bread in a food processor and process until finely chopped.
Nutritional per serve: 1.8g fat; 157kJ;
0.3g sat fat; 0.8g fibre; 3.4g carbohydrate.
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