Crispy Beggar's Purse
"This is another one of the recipes I got from my dad. He made them for New Year's and I could absolutely not stop eating them. We substitute phyllo dough for the spring roll wrappers sometimes and it still turns out great. You can also substitute Sambal Oelek for the chili flakes."
- Ready In:
- 1hr 10mins
- Ingredients:
- 25
- Serves:
-
6-8
ingredients
- 20 spring roll wrappers, Shanghai-type
- 1 ounce dried shiitake mushroom
- 4 ounces beanthread noodles (transparent noodles)
- 12 ounces raw prawns, peeled and coarsely ground
- 1 cup ground pork
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 4 tablespoons green onions, finely chopped
- 3 tablespoons garlic, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 teaspoons shaoxing rice wine or 2 teaspoons dry sherry
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- 1 egg white, lightly beaten
- 8 green onions, greens only, blanched, for wrapping
- 2 1⁄2 cups peanut oil, for deep-frying
-
Sweet and Sour dipping sauce
- 2⁄3 cup water
- 2 tablespoons sugar
- 3 tablespoons Chinese white rice vinegar or 3 tablespoons cider vinegar
- 3 tablespoons tomato paste or 3 tablespoons ketchup
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground white pepper
- 1 teaspoon cornstarch
- 2 teaspoons water
- 2 teaspoons chili flakes or 2 teaspoons chili powder
directions
- If frozen, defrost the spring roll skins thoroughly. Soak the mushrooms in warm water for 20 minutes. Squeeze out the excess liquid. Remove and discard the stems and finely chop the caps. Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Cut into 3 inch lengths.
- Put the prawns and pork in a large bowl, add salt and pepper and mix well. Then add the rest of the ingredients except for blanched green onions and frying oil, noodles and mushrooms and stir them well into the prawn and pork mixture. Wrap the bowl with plastic wrap and chill it for at least 20 minutes.
- For the sauce, mix the cornstarch and water. Place all the ingredients for the sweet and sour sauce, except the cornstarch mixture and chili in a pan. Bring to a boil, stir in the cornstarch mixture and cook for 1 minute. Stir in the chili flakes. Let cool and set aside.
- When you are ready to stuff the dumplings, put 2 tablespoons of the filling in the center of each spring roll skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top so the dumpling looks like a small, filled bag. Tie with a green onion. Continue, to use up all the filling.
- Heat a wok over high heat. Add the oil and, when it is moderately hot, add a handful of dumplings and deep-fry for 3 minutes until golden and crispy. If the oil gets too hot, turn the heat down slightly. Drain on paper towels and fry the remaining dumplings. Serve immediately with the sweet and sour sauce.
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RECIPE SUBMITTED BY
I am completely in flux right now. I am hoping to move to NY and pursue a career in medicine. I am a pianist and a teacher, and love to cook and experiment with different things. My boyfriend is an opera singer in Brooklyn, and I hope to join him up there, and learn a lot more about international cuisine than I do in Texas!
I haven't used too many cookbooks since I became addicted to 'Zaar. I find way too many interesting things on here to try, and it's great to have the reviews already there, too, to give some other ideas of additions or changes.
I have also become a big fan of making my own spice rubs and sauces. I generally pull out 10 or 12 things from my cabinet, start smelling them, and then dumping them in as I feel the urge.
I don't really have a favorite dish to cook, though one of my new personal favorites is my Strawberry Pork Tenderloin. I just love when I get to be in the kitchen all day. I have an iPod shuffle that I clip to my apron, and I frequently sing and dance in the kitchen while I cook!
There is a restaurant in Houston called Raffa's, and they are absolutely fab. They make a pork dish with fresh rosemary and a raspberry sauce that was largely inspiration for the Strawberry Pork Tenderloin I love to make. Other than that, I love Chinese take-out in any form, and just found tons of new restaurants in New York that I totally love.
The more I read of people on this site, the bolder I get at trying my own things in the kitchen. I used to be a "recipe only" gal, and followed them to the letter, but am finding it can be much more fun to create your own. The worst that can happen is you make the occasional flop, right?
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