How To make Wafer Wrapped Prawns
12 oz Prawns
peeled & chopped
1 Green chile :
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
How To make Wafer Wrapped Prawns's Videos
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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脆皮威化豆腐 Crispy Tofu Wrapped with Wafer Paper
这道脆皮威化豆腐卷也是师傅教大家的一道美食
无论大人或小孩都适合
豆腐控的你绝对不能错过这道佳肴!
A side dish with fish 232 : shrimp cheese ball, cheese. if you long to go to Sungai kolok
Thank you for watching!
Chinese Fried Shrimp Balls Recipe | Dim Sum Thursdays | Wally Cooks Everything
My Chinese fried shrimp ball recipe is very close to one of my favorite dim sum restaurants in NYC called Hop Shing (now closed). It's very easy to make and requires not a lot of ingredients. But it does require some hands on work. Though in the end, you'll be glad you made this authentically fried shrimp ball dim sum recipe at home.
►More Dim Sum Thursday Recipes:
Shumai Pork and Shrimp -
Steamed Rice Roll with Shrimp -
Lo Bak Go (Turnip Cake) -
Bake BBQ Roast Pork Buns (Char Siu Bao) -
Pineapple Buns (Bolo Bao) -
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INGREDIENTS:
(Makes 8 to 10 fried shrimp balls)
1 kilogram large shrimps
40 grams diced pork fat
30 grams water chestnuts
1 teaspoon ground white pepper
2 teaspoon light soy sauce
2 teaspoon sugar
1/2 teaspoon pure sesame oil
1 teaspoon MSG
1 tablespoon cornflour (a.k.a. cornstarch)
Frying oil
RECIPE:
First thing you want to do is clean the little suckers. Take off the shell. Cut down the spine removing those black lines. It's the intestines which contains sand and poop. See, you do learn something new every day. This part is time consuming.
But do you really want a mouth full of shrimp poop? Me thinks not.
We still need to do a little bit of extra cleaning. Put all the shrimp into a bowl. Add two teaspoons of salt and start rubbing it into the shrimps. Run the bowl with cold tap water. The water will turn murky and dark.
That's the slime and grit coming off the shrimp. Like I said, shrimp are quite dirty.
When the water turns clearer, which should take about 4 to 5 rinses then drain and set aside.
After the shrimp spa treatment, dice up the pork fat into small little cubes. If your kitchen is on the warm side, I highly recommend leaving the pork fat in the freezer for at least 30 minutes. Trying to dice up warm piece of greasy pig fat into cubes could be dangerous to your fingers.
Especially if your occupation is hand modeling.
After you've diced up the pork fat it's best to keep it in the fridge until it's needed. Now just mince the water chestnut and set aside.
Take the shrimp and place between paper towels and pat dry. Don't be afraid to put some heavy handed pressure to squeeze out the moisture. Them shrimps ain't coming back.
Then just mash up the shrimp. You can use a large cleaver even a meat mallet will work just fine. Then start mincing them into a paste. If you want to use a food processor use the pulse setting.
There should be a paste like consistency with no large lumps of shrimp visible.
Now place into a large mixing bowl and throw in the seasoning only, ground white pepper, light soy sauce, sugar, pure sesame oil, MSG and cornflour.
Hand mix it for about 3 minutes. Use your hands moving and mixing the ingredients in a counter clockwise motion as dictated by my Asian ancestors. Then toss in the pig fat and water chestnuts and mix for another 3 minutes. Don't mix any longer because we don't want the pig fat to completely melt.
Next roll the shrimp paste into a large ball, pick it up and throw it down. You'll know you're doing it right when you hear a dop sound. Matter of fact dop is the Chinese cooking term for this technique. We do this to take out the air and compress the ingredients for a yummier texture.
To make the ball shaping a lot easier stick shrimp paste into the refrigerator for at least one hour for stiffer consistency.
Put a couple of tablespoons cornflour on a plate. Roll the shrimp meat into a ball about the size of a large egg. Roll or cover with cornflour.
Heat frying oil to 150°C or 302°F. We will be frying twice so the first fry will be a lower temperature to gently fry without over browning. Should take about 2 to 3 minutes for the shrimps to cook to a light golden brown.
Don't overcrowd your frying pot. Do two batches if possible.
For the second fry heat oil up to 163°C or 325°F. Second fry should take about 40 second to a minute. You're looking for the color to get one shade darker. And the outside will have a nicer crispy coating.
Take out and drain excess oil on a wire rack. Resist the urge to bite into one for at least a few minutes. It is best eaten when hot.
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Chana chips
Agar aapne na dekha to kuchh nahi dekha
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.