Ingredients
40鈥?5 pieces wantan wrappers
Enough oil for deep-frying
Filling (A):
100g shelled prawns, minced
200g chicken meat, minced
50g water chestnuts, chopped finely
1 tbsp finely chopped carrot
1 tbsp chopped spring onion
Seasoning:
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
Pinch of pepper
1/2 tsp Maggi concentrated chicken stock
1/2 tsp sesame oil
1 tsp corn flour
Dipping sauce (combine):
3 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp plum sauce
1 tbsp sugar
1 tbsp lemon juice
1 tbsp toasted sesame seeds (optional)
Method
Place one teaspoon of the filling in the centre of each wantan wrapper. Fold into small pouches. Seal the edges of each pouch with a bit of water.
Heat enough oil in a wok until just hot. Put in wantan in batches and deep-fry until golden brown in colour. Remove and drain on paper towels. Serve the crispy wantan with the dipping sauce.
To prepare the sauce, combine all the ingredients for the sauce in a small bowl and mix well. This sauce is also ideal for any other deep-fried foods.
Loh Mai Kai
Ingredients
250g glutinous rice
2 cups water
100g chicken meat
50g lean pork meat
1 Chinese sausage (lap cheong), thinly sliced
10g black Chinese mushrooms, soaked and cut into thin slices
5 shallots, sliced
Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1/2 tsp dark soy sauce
1 tsp oil
1 tsp cornflour
Seasoning (B):
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder
Method
Wash glutinous rice, then soak it for two to three hours. Steam it for 30 minutes.
Cut chicken and pork meat into slices. Marinate with seasoning (A) for about one to two hours.
Heat oil in a wok and saute shallots till fragrant. Add mushroom slices and stir fry quickly then dish up. Add cooked glutinous rice and seasoning (B) and water. Stir fry well for five minutes.
Grease four medium-size rice bowls. Add some fried shallots and mushroom slices, a few slices of Chinese sausages and seasoned chicken and pork slices. Fill up with glutinous rice and press down with a ladle.
Steam for 30-40 minutes. Turn over the rice bowl onto a plate and serve Loh Mai Kai with chilli sauce.
Pot Stickers
Ingredients
20鈥?5 pieces dumpling skin (siew mai wrappers)
Filling:
200g chicken meat, minced
100g prawn meat, minced
2 tbsp finely chopped carrot
2 tbsp finely chopped water chestnuts
1 tbsp chopped spring onion
2 tbsp oyster sauce
1 tbsp light soy sauce
Pinch of sugar
Dash of pepper
1 tbsp corn flour
1 tsp sesame oil
1 tbsp corn flour, mixed with a little water to form a thick paste
Method
Combine all the ingredients for the filling in a mixing bowl and mix well. Chill in the refrigerator for an hour. Take a piece of siew mai skin and place 1陆 tablespoons of filling in the centre.
Fold into a half-moon shape. Seal the edges with a little corn flour mixture. Heat a little oil in a non-stick pan. Fry the pot stickers over a medium flame until crispy and a golden brown in colour.
Serve immediately with chilli sauce.Do anyone of you have any chinese appetizers %26amp; chinese snacks recipes?
yeah dude, crab rangoon and egg rools, that's all you need!!Do anyone of you have any chinese appetizers %26amp; chinese snacks recipes?
Just look up Dim Sum in google and it should give you lots of options for recipes. (Dim Sum translates to -a little dot of the heart)Do anyone of you have any chinese appetizers %26amp; chinese snacks recipes?
get some frozen eggroll dough or rice paper. Thaw it and stuff it with cut up carrots, cream chese, sprouts, shrimp or whatever you want to put in it. Roll it up and fry it in a couple inches of hot oil until golden brown. MMMM
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