Crispy parcels with pork and shrimps


Easy, tasty, made in no time ! An ideal recipe for those who love home-made food but don't want to spend the whole day in the kitchen.

For about 20 pieces. 150 grams minced pork 0.5 teaspoon white peppercorn 1 garlic clove 1 coriander root 1 egg, lightly beaten 0.5 tablespoon oyster sauce 0.5 tablespoon soy sauce 1 tablespoon sugar 0.5 teaspoon salt 1 tablespoon spring onions, chopped

100 grams shrimps or prawns, peeled, deveined, roughly chopped

20 wonton wrappers

vegetable oil, to deep-fry Pound peppercorn, garlic and coriander roots to achieve a smooth paste. Then add pork into the mortar and pound for one more minute.

Add half of the egg, the seasoning (oyster sauce, soy sauce, sugar, salt) and spring onions. Mix well. Arrange a wonton wrapper with a corner towards you. Using a brush, moisten the edges with beaten egg. Place one teaspoon of filling in the centre + half teaspoon shrimps. Fold the bottom edge over to enclose the filling. Press down to seal then crimp the edges. Don't worry too much about the seal if you deep-fry but you've to do it carefully if you cook in a soup + it will have to boil gently. Deep fry until golden (about 2-3 minutes) or cook in boiling water (about 5 minutes). Serve with a sweet and sour cucumber relish.

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