Hello All!
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Crispy Beggar's Purses
 Categories: Starters, Pasta, Chinese, Shell, Pork
      Yield: 6 Servings
MMMMM--------------------ASSEMBLY AND COOKING-------------------------
      8    Spring onions, green parts*
    600 ml Groundnut oil, deep frying
      1 pk Spring roll skins **
MMMMM--------------------------FILLING-------------------------------
     25 g  Cloud ear fungus or Chinese
           -black mushrooms
    100 g  Beanthread noodles
    350 g  Raw prawns; peeled
    100 g  Pork; minced
      2 ts Salt
      1 ts Freshly ground black pepper
      4 tb Spring onions; fine chopped
      3 tb Garlic; finely chopped
      2 tb Cilantro; finely chopped
      2 ts Rice wine or Dry Sherry
      1 ts Sugar
      2 ts Sesame oil
      1    Egg white; lightly beaten
MMMMM-------------------FOR THE DIPPING SAUCE------------------------
    150 ml Water
      2 tb Sugar
      3 tb Chinese white rice vinegar
           -or cider vinegar
      3 tb Tomato pur‚e or ketchup
      1 ts Salt
    1/2 ts Freshly ground white pepper
      1 ts Cornflour -=SLAKED WITH=-
      2 ts Water
      2 ts Chilli flakes or powder
  NB * Spring (green onions) use green parts only, either blanched, or
  microwaved 15 secs on full power.
    ** "There are two types of spring roll wrappers. The Cantonese
  style uses a smooth noodle-type dough and results in a heavier
  wrapper, while the Shanghai type which I prefer, is more like rice
  paper, translucent and lighter. K.H."
    If frozen, thaw the spring roll skins thoroughly.
    Soak the fngus or mushrooms in warm water for 20 minutes. If using
  fungus, finely shred, cutting off and discarding any hard ends. If
  using the chinese mushrooms, squeeze out the excess liquid. Remove
  and discard the stems and finely chop the caps. Soak the noodles in a
  large bowl of warm water for 15 minutes. when soft, drain and discard
  the water. Cut the noodles into 3" (8cm) lengths.
    Put the prawns, peeled and coarsely minced, with pork in a large
  bowl, add salt and pepper and mix well. Then add the rest of the
  ingredients, noodles and fungus or mushrooms and stir them well into
  the prawn and pork mixture. Wrap the bowl with cling film and chill
  it for at least 20 minutes.
    Place all the ingredients for the sweet and sour sauce, except the
  cornflour mixture and chilli, in a pan. Bring to the boil, stir in the
  cornflour mixture and cook for 1 minute. Stir in the chilli flakes.
  Allow to cool and set aside. (This mixture may be made 24 hours ahead
  and refrigerated. allow to come to room temperature before serving).
    When you are ready to stuff the skins, put two tablespoon of the
  filling in the centre of each spring roll skin. Dampen the edges with
  a little water and bring up the sides of the skin around the filling.
  Pinch edges together at the top so that the dumpling looks like a
  filled bag. Tie with a spring onion. Continue until all the filling
  has been used.
    Heat up a wok over high heat. Add the oil and when it is moderately
  hot, add a handful of dumplings and deep fry for 3 minutes until
  golden and crispy. If the oil gets too hot, turn it down slightly.
  Drain on kitchen paper and fry the remaining dumplings. Serve
  immediately with the sweet and sour sauce.
    Recipe "Ken Hom's Hot Wok" Book
    Mmed IMH c/o Georges' home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50+
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