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Dim Sum and Wokman
Dim Sum

Fried Shrimp Balls (Recipesource)

Ingredients:

Yield: 5 servings
1 lb Shrimp, cleaned & deveined
2 Bacon strips
4 Water chestnuts
1/2 md Onion
3 slices White Bread
Salt
Pepper
1 Egg, beaten
2 tb Corn starch
Oil for deep frying

Procedure:

Mince shrimp, bacon, onion and water chestnuts together until fine.
Place mixture in bowl. Remove crusts from bread. Dice bread into very
fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2
tablespoons corn starch to mixture. Combine thoroughly.
Fill a wok halfway up with oil. Heat oil on highest heat setting.
When you think oil is sufficiently heated, test the temperature of it
with a small piece of bread crust. If it frys to a golden brown
colour, then oil is ready for deep frying. If bread crust fails to
brown readily, then oil is not ready yet. If bread crust frys to a
dark brown, then oil is too hot. Shut heat off of wok, allow oil to
cool 5 minutes before turning heat on again. Retest oil with bread
crust to see if it is of proper temperature.
When oil is ready for deep frying, take 2 teaspoons, dip into
shrimp mixture and form a 1" diameter ball. Drop ball into hot oil,
Place about 8 balls into the hot oil. Allow each ball to deep fry 3
minutes. Turn balls so that each will fry to a golden brown colour.
Remove balls to paper toweling to drain excess oil from them. Repeat
procedure for deep frying rest of shrimp mixture until all of the
mixture is used up. Place shrimp balls on a serving platter. Garnish
with parsley or other raw vegetable.

Fried Money Bags (Neris)

Ingredients:

INGREDIENTS:
1 bunch bok choy, leaves separated and washed
8 oz. minced chicken
3 green onions, finely chopped
3 tbsp cornflour
2 tsp oyster sauce
1 clove garlic, finely chopped
1 tsp grated ginger
1 tsp sesame oil
1 tsp rice wine
20 wonton wrappers
3 cups vegetable oil, for frying
soy sauce or hoisin sauce, to serve

Procedure:

Place bok choy in a pan of boiling water.Cook for 2 minutes or until just wilted. Drain well. Refresh under cold water.Drain again.Chop finely. Place bok choy, chicken mince, onions, cornflour,oyster sauce,garlic,ginger, sesame oil, wine and soy sauce in a large bowl.Using wethands, mix well to combine.Cover wonton wrappers with damp kitchentowel.Set aside.Repeat with remaining wrappers.Heat oil in a large wok .Add money bags in batches.Fry for 1 to 2 minutes or
until golden. Remove from oil with a slotted spoon.Drain on crumpledkitchen paper. Serve immediately with soy or hoisin sauce.

Makes 20

CHICKEN BUNDLES


1 lb. ground chicken
2 tsp minced ginger
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes(optional)
3 tbs. soy sauce
1 tablespoon cornstarch
1 tbs. oil
1/3 Cup finely chopped water chestnuts
1/3 cup thinly sliced scallions
1/4 cup chopped peanuts
12 large lettuce leaves, such as romaine
Combine chicken, ginger, garlic and crushed red pepper in medium bowl. Blend soy sauce into cornstarch in cup until smooth. Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add chicken mixture; stir-fry 2 to 3 minutes until chicken is no longer pink. Stir soy sauce mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Add water chestnuts, scallions and peanuts; heat through. Divide filling evenly among lettuce leaves; roll up. Secure with wooden toothpicks. Serve warm or at room temperature. Serve with hot mustard. Makes 12 appetizers

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