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Sweet
and Sour Sauce
Put 1 cup pineapple
juice, 1/4 cup each sherry and white wine vinegar,
2 tablespoons soft brown sugar and 2 teaspoons soy
sauce in a small pan. Stir over medium heat until dissolved.
Blend 1 tablespoon cornflour and 1 tablespoon water
in a small bowl and stir to a smooth paste; add to
the pan and stir until the mixture boils, thickens
and clears. Serve warm.
Thai-style Sauce
Seed and finely chop half a Lebanese cucumber. Put in a small bowl with
2 finely chopped spring onions, 1 finely chopped red chilli (seeded)
and 1 tablespoon finely chopped coriander. Heat 1/3 cup caster sugar,
3/4 cup white vinegar and 1/4 cup water in a small pan and stir until
dissolved. Cool and serve.
Hot Chilli Sauce
Combine 2 teaspoons sambal oelek with 1/3 cup rice wine vinegar and 1
teaspoon sugar.
Ginger Soy Sauce
Combine 2 teaspoons freshly grated ginger with 1/2 cup soy sauce. Add
1 crushed clove of garlic or some sweet chilli sauce to taste if you
like.
Plum Sauce
Drain the contents of a 425 g can of plums and reserve the juice. Remove
all the stones from the fruit and puree the flesh in a food processor.
Combine the juice, puree, 1/2 cup of soft brown sugar, 1/2 cup of malt
vinegar, 1 teaspoon grated ginger and 2 crushed cloves of garlic in a
small pan. Bring to the boil, reduce the heat and simmer for 30 minutes,
stirring occasionally. Serve at room temperature. |
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Traditional
Spring Rolls
Heat 1 tablespoon oil in a wok or pan, add 2 cloves chopped garlic, 3 cm grated
ginger and cook for 30 seconds. Add 100 g pork mince, 100 g chicken mince and
50 g minced raw prawn meat to the pan. Stir-fry for 3 minutes to brown the mince.
Transfer the mixture to a bowl. Wipe the pan clean and add 1 tablespoon oil,
2 sticks finely sliced celery, 1 small finely chopped carrot, 1/2 cup chopped
water chestnuts, 4 chopped spring onions and 1 cup finely shredded cabbage. Stir
over medium heat for 2 minutes. Blend 1/2 cup chicken stock, 1 tablespoon cornflour,
2 tablespoons oyster sauce and 1 tablespoon soy sauce and 1/2 teaspoon each of
salt and white pepper and mix until smooth. Stir into the vegetables and stir
until the sauce has thickened. Add 2 teaspoons sesame oil to the cooked meat
mixture. Stir well and allow to cool.
Blend 1/4 cup extra cornflour with 1/3 cup water and mix until smooth. Take 2 Orien
Bites Pastry Skins and place one on the bench with a corner facing
you. Brush all the edges with a little cornflour paste and lay the second sheet
on top. Brush the edges of the second sheet with cornflour paste. Spread about
11/2 tablespoons of the filling across the bottom corner of the wrapper. Fold
the bottom corner up over the filling, fold in the sides and roll up firmly.
Repeat with the remaining wrappers and filling. Heat 3 cups oil in a deep pan
and fry the rolls, in batches, for 2 – 3 minutes or until a deep golden
brown. Drain on paper towels and serve with a sweet chilli sauce and soy sauce.
Makes 18.
Vegetarian Filling
Heat 1 tablespoon oil in a wok or pan and add 2 cloves chopped
garlic, 4 chopped spring onions, 4 cm sliced and finely shredded ginger.
Stir over medium heat for 2 minutes. Add 2 sticks finely sliced celery,
2 cups grated carrot, 2 cups finely shredded cabbage, 1/2 cup finely sliced
deep-fried bean curd, 1 cup bean shoots and 2 tablespoons chopped water
chestnuts. Cover the pan and steam the mixture for 2 minutes. Blend 3 teaspoons
cornflour with 1 tablespoon water, 2 teaspoons sesame oil, 2 teaspoons
soy sauce and 1/2 teaspoon salt and white pepper and mix until smooth.
Stir into the vegetable mixture and stir for 2 minutes or until the sauce
has thickened. Leave it to cool completely. Make the rolls as above.
Thai Filling
Soak 30 g dried vermicelli noodles in hot water until soft then drain well. Heat
1 tablespoon oil in a wok or pan and add 3 cloves chopped garlic, 3 cm grated
galangal or ginger, 3 finely chopped coriander roots and 3 chopped spring onions.
Stir-fry for 2 minutes. Add 200 g pork mince and 2 sticks finely sliced celery
to the pan. Stir-fry for 3 minutes to brown the pork, breaking up any lumps.
Add 1 cup grated carrot, 1/2 cup chopped coriander, 1/4 cup finely chopped cucumber,
1 tablespoon sweet chilli sauce, 2 teaspoons fish sauce and 1 teaspoon brown
sugar and mix well. Cool completely. Make up the rolls as above.
Prawn and Crab Filling
Heat 1 tablespoon oil in a wok, stir-fry 2 chopped cloves of garlic, 4 cm grated
fresh ginger and 4 chopped spring onions for 1 minute. Add 350 g chopped raw
prawn meat and stir-fry far 3 minutes. Add 1 cup roughly chopped bean sprouts,
1/4 cup chopped water chestnuts and 2 tablespoons roughly chopped fresh peppercorns.
Stir in 225 g canned drained crab meat and 2 tablespoons chopped coriander leaves.
Mix one tablespoon cornflour with 1 tablespoon water, 1 tablespoon fish sauce,
1 teaspoon brown sugar and 1/4 teaspoon salt until smooth. Stir into the prawn
mixture and cook until thickened. Cool, then make up the rolls as above.
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