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Dim Sims
125g small green prawns, shelled and
deveined
500g minced pork
½ cup chopped bamboo shoots
½ cup chopped water chestnuts
1 onion, finely chopped
1 tablespoon sherry
1 tablespoon soy sauce
1 teaspoon salt pinch pepper
40 gow gee wrappers
1. Finely chop prawns and combine with
pork.
2. Add all other ingredients and mix well to
combine.
3. Place 1 heaped teaspoon of pork mixture
onto the centre of each wrapper and
gather the sides of the wrapper around the
filling, leaving a small opening at the top.
4. Heat the oil to 180ºC and deep fry about
6 at a time, until golden brown, about 4-5
minutes.
5. Drain and serve with sweet and sour sauce
if desired.
Spring Rolls Makes about 24 rolls
500g green prawns, shelled and deveined
500g minced pork
½ small head of cabbage, thinly shredded
230g can of water chestnuts, drained and
finely chopped
125g fresh shitake mushrooms, roughly
chopped
1 green capsicum, seeded and finely
chopped
1 onion, peeled and finely chopped
2 tablespoon dry sherry
2 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground ginger
455g packet spring roll wrappers
1 egg, lightly beaten with 2 tablespoons
water
1. Finely chop prawns and combine with
pork.
2. Add cabbage, water chestnuts,
mushrooms, capsicum, onion, sherry,
soy, sugar, salt and ginger. Mix well to
combine.
3. Place 2-3 tablespoon of the pork mixture
in the corner of a spring roll wrapper. Roll
the wrapper folding in the sides to encase
the filling.
4. Brush a little egg mix on the end of
wrapper to help it seal.
5. Heat oil to 180ºC, deep fry in batches,
until golden brown, about 5 minutes.
6. Drain and serve with dipping sauce.
Recipes continued