Hello All!
Sunday is a day of relaxation and recreation, so after relaxing over a hot 
kango hammer, stripping off the plaster and rendering in the stairwell and 
sharpening the cold chisels afterwards, I decided to exercise my fingers in 
typing in a few recipes from my new Ken Hom book. There are a number of 
variations on a theme, but they look good and interesting.
Here's the first one.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Thai Crispy Prawn-Coconut Treats
 Categories: Starters, Shell, Pork, Thai, Pasta
      Yield: 4 Servings
MMMMM---------------------TO ASSEMBLE & COOK--------------------------
    250 g  Wonton skins
    600 ml Oil for deep frying
MMMMM--------------------------FILLING-------------------------------
    350 g  Raw prawns; peeled
    100 g  Pork; minced
      1 ts Salt
    1/2 ts Freshly ground black pepper
      4 tb Spring onions; fine chopped
      3 tb Dessicated coconut
      2 ts Light soy sauce
      2 tb Oyster sauce
  1 1/2 tb Orange zest; finely chopped
      1 ts Madras curry paste *
      1 ts Sugar
  NB * I suspect that Matsaman Thai Curry paste would be more authentic
  IH.
  "Here is a simple Thai appetizer which would be quite Chinese but for
  the added twist of cocnut and curry paste. These touches turn the
  dish into a wonderful party treat or a splendid opener for any dinner.
    The filling can be made in advance, but the actual stuffing should
  be done at the last moment otherwise the pasta will become soggy.
  These treats should not be frozen. K.H."
  Coarsely mince the prawns and put them with the pork in a large bowl,
  add the salt and pepper and mix well, either by kneading with your
  hand, or by stirring with a wooden spoon. Add the rest of the filling
  ingredients and stir them well into the prawn & pork mixture. Wrap
  the bowl with cling film and chill it for at least 20 minutes.
     When you are ready to stuff the parcels, put 1 tb of the filling
  in the centre of the first wonton skin. Dampen the edges with a
  little water and bring up the sides of the skin around the filling.
  Pinch the edges together at the top so that the wonton is sealed; it
  should look like a small filled bag.
     (Heat a deep fat fryer to very hot or:- IMH)
    Heat a wok or large frying pan over high heat until it is hot. Add
  the oil and when it is very hot and slightly smoking, add a handful
  of wontons and deep-fry for 3 minutes until golden and crispy. If the
  oil gets too hot, turn down the heat slightly. Drain the wontons well
  on kitchen paper. Continue to fry the wontons until they are all
  cooked.
    Recipe "Ken Hom's Hot Wok" book
    MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
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All the Best
Ian
--- GoldED 2.50+
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