Deep Fried Wontons (6 to 8 American servings/ 6 to 8 Chinese servings)
20 to 24 wonton wrappers
1 double recipe wonton filling
as for soup wontons
1 recipe sweet sour sauce
1 egg lightly beaten
oil for deep frying
Methods:
Prepare wonton wrappers, filling and sweet sour sauce as described in the indicated recipes. Shape the wontons as described in the recipe for wonton soup or follow these instructions. Divide the filling in 20 to 24 equal portions. Place 1 wrapper in (more…)
Deep Fried Paper Wrapped Shrimp
4 American servings
4 Chinese servings
4 large shrimp
1/4 teaspoon salt
1/4 teaspoon white pepper
1 clove garlic, crushed
2 teaspoons sherry
4 pieces of waxed paper, 8 inches square
1 tablespoon oil
4 thin strips of red sweet
pepper
1 scallion white part only, quartered lengthwise
4 thin slices fresh ginger root
oil for deep frying
shredded lettuce
4 tomato wedges
Methods
Shell the shrimp and take out the black vein. Mix the shrimp with salt, pepper,garlic and sherry and leave for at least 15 minutes. Toss occasionally. Drain. Rub one side of the pieces of waxed paper with the oil. Place 1 shrimp on top of each piece of paper diagonally just off center. Line with 1 pepper strip, 1 piece of scallion and 1 slice ginger. Fold the paper as illustrated in the picture. Heat oil for deep frying until hot, but not smoking (about 350 to 360) and deep fry the shrimp for about 5 minutes. Remove with a slotted spoon and drain. Place the packages, unopened, on shredded lettuce and garnish each with a tomato wedge. Excellent to start off a meal, especially when served with salt and pepper mix and plum sauce.
Ingredients
1 metric cup thick coconut milk
2 chicken stock cubes
600 g super long grain rice
2 Chinese rice bowls boiled
chicken stock concentrate
Salt to taste
1 pod crushed garlic
2 cm piece bruised ginger
1/2 metric cup pork lard
3 tbsp sesame oil Water to boil rice
4 pandanus leaves
Method
More ** Rice,Noodles and Patties Recipes**
See here **Healthy Recipes**
Serves 6-8
Ingredients
600 g scalded bee hoon drain well 300 g bean sprouts – scald
2 dozen quails’ egg (boil and shell eggs then cut into wedges)
2 1/2 kg chicken
2 medium sized carrots
1 metric cup soh hoon (soak and drain)
3 liters water
Salt and pepper to taste
2 chicken stock cubes
Spices to be ground fine
2 tbsp black peppercorns
1 small piece blacan
1 cm piece turmeric
20 shallots
1 clove garlic
5 bua keras
2 stalks serai (lemon grass)
8 tbsp oil
For garnishing
Golden fried sliced shallots
Chopped spring onion and celery
Method
Boil and finely mash carrots. Boil chicken in water to which salt has been till cooked. Shred chicken
put aside. Crack the bones and return bones to boil in the same stock – adding more water if desired. Boil bones to (more…)