Recipes for your Deep Fryer continued
Dim Sims
125g small green prawns, shelled, deveined
500g minced pork
½ cup chopped bamboo shoots
½ cup chopped water chestnuts
1 onion, peeled and chopped fine
1 tablespoon sherry
1 tablespoon soy sauce
1 teaspoon salt pinch pepper
125g wonton wrappers
1. Finely mince prawns and combine with
pork.
2. Add all other ingredients and mix well to
combine.
3. Place 1 tsp of pork mixture onto the centre
of each wonton wrapper and gather the
sides of the wrapper around the filling,
leaving a small opening at the top.
4. Heat the oil to MAX setting and deep fry
about 10 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, deveined
500g minced pork
½ small head cabbage, thinly shredded
230g can water chestnuts, drained, finely
chopped
125g fresh button mushrooms, roughly
chopped
1 green capsicum, seeded, finely
chopped
1 onion, finely chopped
2 tablespoons sherry
2 tablespoons soy sauce
1 teaspoon caster sugar
½ teaspoon salt
¼ teaspoon ground ginger
455g packet spring roll wrappers
1 egg, lightly beaten with 2 tbsp water
1. Finely mince 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 tbsp 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 MAX setting, deep fry until
golden brown, about 5 minutes.
6. Drain and serve with dipping sauce.
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