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Crispy Shrimp Pies Recipe
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Ingredients : |
Pastry
3/4 cup
180 g
1/2 teaspoon
Filling
90 g
60 g
150 g
1 tablespoon
Seasoning
1/2 teaspoon
1 teaspoon
1/2 teaspoon
2/3 teaspoon
1/4 teaspoon
Batter Coating
125 g
1 teaspoon
1/4 teaspoon
2 tablespoons
2/3 cup
1-2 tablespoons
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Water
Wheat starch
Salt
Lean pork
Bamboo shoot or carrot
Shelled shrimps
Chopped spring onion (scallions)
Light soy sauce
Cornflour
Sesame oil
Sugar
Pepper
Flour
Baking powder
Salt
Cornflour
Water
Oil
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Method :
Pastry -
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Pour the water into a small
saucepan and bring to the boil with the salt.
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Sift the wheat starch into a
mixing bowl, then pour in the salted boiling water immediately and
stir vigorously.
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Cover with a hot towel and set
aside for 1 minute.
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Remove the towel and knead
into a soft dough.
Filling -
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Finely dice the lean pork,
shrimps and carrot.
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Add the seasoning, marinate
for 10 minutes, then stir in the chopped spring onions
(scallions).
To complete -
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Divide the dough into 4 equal
portions.
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Roll each portion into a
cylinder and divide into 15 equal portions to make a total of 60
small portions.
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Roll each portion into a small
flat round.
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Put 1 teaspoon of filling on
each round and top with another round.
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Seal the edges firmly to
enclose the filling.
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Arrange in a greased steamer
and cook for 8 minutes over moderate heat.
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Sift the flour, cornflour and
baking powder into a bowl.
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Add the water, salt and oil
and stir into a smooth batter.
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Set aside to prove for 1 hour.
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Coat each pie with the batter,
then deep-fry in the boiling oil until golden brown.
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Serve hot.
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