| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Dim sum, Snacks, Chinese |
34 |
Snacks |
INGREDIENTS
| 4 |
oz |
Spring roll pastry, in |
|
|
One sheet |
| 6 |
oz |
Minced beef |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Sugar |
| 2 |
ts |
Dry sherry |
| 3 |
tb |
Water |
| 2 |
tb |
Oil plus oil for deep frying |
| 1 |
tb |
Grated shallot |
| 2 |
|
Cloves garlic, crushed |
| 3 |
tb |
Chopped onion |
| 1 |
ts |
Chopped red chilli |
| 1 |
ts |
Finely grated fresh root ginger |
| 1 |
ts |
Five spice powder |
| 1 |
ts |
Paprika |
|
|
Salt and pepper |
INSTRUCTIONS
Cut the spring roll sheet into long strips about 3-3.5 cm/1 1/4- lin wide.
Marinate the minced beef with the soy sauce, 2 teaspoon of the sugar,1
teaspoon of the sherry and 2 tablespoons water for 30 minutes. Heat the 2
tablespoons oil in a wok and saute the shallots, garlic and onion until
fragrant. Add the chilli, ginger' and beef and fry until dry, stirring
frequently to prevent the meat from burning. Pour in the remaining sherry,
sugar, water, the five spice powder, paprika and seasoning to taste, then
set aside to cool. Place a generous teaspoonful of the mixture on to a
strip of pastry, then fold over the end corner to enclose the meat in a
triangle of dough. Fold the again from the opposite side then continue
folding the dough over and over until completely enclosed to make a
triangular shaped pasty. Tuck the end in neatly. Continue until all the
filling and pastry is used. Heat the oil for deep frying to 190 c/375 F and
deep fry the triangles until crisp and golden. Drain on absorbent kitchen
paper and serve.
Posted to MM-Recipes Digest V3 #284
Date: Wed, 16 Oct 1996 18:20:09 +0000
From: ray.watson@ukonline.co.uk
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