seeded and Chopped 2 ts Oyster sauce 2 Sheets filo pastry
SAUCE:
4 tb Tomato sauce 1 t Chilli sauce 1/2 ts Sesame oil In a bowl mix together prawns, chilli and oyster sauce. Cut filo pastry into 4 inch squares. Place a heaped teaspoon of prawn filling in the centre of each square, draw the corners of the pastry together and twist to form little bundles. Place on a floured serving plate and chill until required. To make sauce, pour tomato sauce, chilli sauce, 2 tablespoons water and sesame oil into a saucepan and heat gently for 3-4 minutes. serve hot with the prawn bundles cooked in hot oil. Recipe By : From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
Rice Wraps with Seafood & Rice Noodles & Vegetables and Soy Sauce Dip
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QuickCook - Episode 1 Rice Paper Rolls with Prawn
This series gets inside the kitchens of leading restaurants to provide healthy and quick meals to prepare.
Prawn Wraps
Wrapping Prawns
A side dish with fish 232 : shrimp cheese ball, cheese. if you long to go to Sungai kolok
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Chinese Style Prawn Rolls & Carrot (Chinese Cooking Recipe)
Chinese Style Prawn Rolls & Carrot (Chinese Cooking Recipe)
Welcome to Chinese Cooking. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients: 250g Raw Prawns 100g Carrot 3 Eggs 1 Tbsp Sesame Oil 1 Tsp Ground White Pepper 1 Tbsp Cornflour 20ml Water Mixture Salt to Taste
Method: 1. Grate the carrot 2. Place prawns into food processor and process till fine, transfer into a mixing bowl 3. Add the sesame oil, white pepper, salt and cornflour. Mix all ingredients clockwise until well mixed 4. Add the carrot and continue to mix clockwise, leave aside for the filling 5. Break the eggs into a bowl, beat till the yolk and egg white is well mixed 6. Heat 1Tsp of oil in the frying pan over medium heat 7. Pour half of the egg into the pan and fry for a minute, turn and fry the other side and fry until sets 8. Remove from the pan onto a dish to cool, repeat this with the remaining egg 9. Place one sheet of the egg pancake onto a flat surface 10. Place half of the filling and spread evenly onto the egg pancake, leave about 1cm unfilled at the edges 11. Then fold & roll the pancake away from you, brush the edge with flour mixture to seal 12. Repeat with the remaining ingredients 13. Boil 1 litre of water in the steamer 14. Place the rolls onto steamer and steam for 8 to 10 minutes, then remove from heat 15. Leave the rolls in the steamer for 2 minutes to set without the lid 16. Remove rolls from steamer, cut into bite-size chunks if you wish 17. Place onto a dish and serve hot or cold
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