Hello All!
And this is the last of the Ken Hom starters for today
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Vegetarian Crispy Beggar's Purses
 Categories: Starters, Pasta, Chinese, Vegetables, Vegetarian
      Yield: 8 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
    100 g  Carrots; coarsely grated
    100 g  Mangetouts; finely shredded
    100 g  Celery; coarsely chopped
     50 g  Fresh red chillies; seeded
      2 ts Salt
      1 ts Freshly ground black pepper
      4 tb Spring onions; fine chopped
      1 tb Fresh ginger; finely chopped
      1 tb Garlic; finely chopped
      3 tb Cilantro; finely chopped
      1 ts Rice wine or Dry Sherry
      1 ts Sugar
      1 ts Sesame oil
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
      1 ts Chilli flakes or powder
    1/2 ts Chilli oil
  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."
   "I was invited to cook at John Cleese's final cast party for his film
  "Fierce Creatures". He requested a vegetarian treat, so I adapted my
  "Crispy Beggar's Purses into something fiery and fierce, but without
  any creatures. K.H."
    If frozen, thaw the spring roll skins thoroughly.
    Soak the fngus or mushrooms in warm water for 20 minutes. If using
  the 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.
    In a large bowl, combine the carrots, mangetout (US snow peas),
  celery and finely shredded chillies, add the salt and pepper and mix
  well. Then add the rest of the ingredients, noodles and fungus or
  mushrooms and stir them to mix well . 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 and
  oil. 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 you have used up
  all the filling
    Heat a wok or large frying pan 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 them 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
MMMMM
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All the Best
Ian
--- GoldED 2.50+
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