SHRIMP WANTONS
Ingredient:
1 pound shrimp minced
1table spoon minced garlic
1 table spoon minced ginger
1 table spoon minced chive
Half table spoon 5 spice powder
1 tablespoon chinese complete seasoning
1 tablespoon oyster sauce
1 tablespoon soy sauce
Quarter table spoon of hot pepper
*didn't have sesame oil, but would have added This made about 30 wantons
· 1 cup of water to boil
· Stir in 1 tablespoon corn starch
· Half table spoon of ginger
· Half table spoon of garlic
· Quarter table spoon of five spice powder
· Quarter table spoon of complete Chinese seasoning
· *I had some sweet chili garlic sauce in my fridge and added about 1 table spoon to the water mixture
· Once water reaches a boil, add raw wantons and lower to a simmer to cook. Sauce thickens once it is plated and started cooling.
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SPRING ROLL
Ingredients:
3 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
2 green onions, sliced into matchstick pieces
1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
1/2 cup shredded or finely chopped cabbage
4-6 shiitake mushrooms, cut into matchstick pieces
1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)
.2 approx cups bean sprouts
1/2 cup fresh coriander, roughly chopped
1/2 cup fresh basil, roughly chopped
2 Tbsp. oil, plus more for deep-frying
1 pkg. spring roll wrappers
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Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), green onion, and chili. Stir-fry until fragrant (about 1 minute).
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Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.
- Remove from heat and add bean sprouts, tossing to mix in.
- Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.
- To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more).Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.
- Now sprinkle some of the fresh coriander and basil over the filling.
- Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
- To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
- Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
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CHINESE SEAFOOD SOUP
Ingredients:
1½ litres/2¼ pints of light fish stock
2cm/1 inch piece ginger, grated
2 garlic cloves grated
4 star anise
1 tsp peppercorns
4 kaffir lime leaves
3 red chillies
150g/5½ oz vermicelli rice noodles
350g/12oz firm white fish, cubed (cod, haddock etc)
100g/4oz raw prawns, roughly chopped
4 spring onions very finely sliced
2 tbsp chopped fresh coriander
4 tbsp fish sauce
Zest of a kaffir lime
1 tbsp sunflower oil
To serve
4 spring onions, finely sliced
75g/2½ oz bean sprouts
1 lime, cut into wedges
Handful picked coriander leaves
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Pour the stock into a large heavy-based saucepan. Add the ginger, garlic, star anise and peppercorns. Roughly chop one of the chillies and add to the stock. Bring to a gentle simmer and allow to gently simmer for 5 minutes.
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De-seed and finely chop the remaining two chillies and put into a food processor with the fish, prawns, spring onions, coriander, two tablespoons of the fish sauce and the kaffir lime zest. Blend until mixed together. I use the pulse button so the mixture keeps some texture. Next roll into bite size balls, keep in the fridge until ready to use.
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Pour boiling water over the noodles and leaves to stand for 5 minutes then drain and set aside. Drain the stock to remove the herbs and spices, return to the pan with the rest of the fish sauce.
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Heat a large frying pan, add the oil and then the fish balls. Fry over a medium high heat for 1-2 minutes, until golden brown and almost cooked through. You will to keep them moving all the time to ensure they colour evenly.
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Just before serving, add the fish balls to the stock.
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Warm 4 deep bowls and divide the noodles between them. Next pour over the soup and chicken balls ensuring you divide them evenly between the bowls. Finally garnish with spring onions, bean sprouts coriander leaves and lime wedges.
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