Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM-----------------FOR THE PORK SPRING ROLLS---------------------- 150 g Minced pork 1 Thai red chilli; thinly -sliced 2 tb Soy sauce 1 ts White vinegar 1 ts Caster sugar 2 Salad onions; shredded 50 g Beansprouts 1 Carrot; cut into small ; matchsticks 1 sm Bunc fresh coriander 1/2 ts Sesame oil 8 Spring roll wrappers Sunflower oil; for deep -fryingMMMMM----------------------FOR THE SEAWEED--------------------------- 1 tb Flaked almonds; toasted 4 Leaves from spring greens or -other; (4 to 5) Green cabbage; shredded 1/2 ts Caster sugar 1/2 ts SaltMMMMM-------------------FOR THE DIPPING SAUCE------------------------ 2 tb Soy sauce 1 ts Rice or white wine vinegar Few drops chilli oil Cornflour and water mix to -seal the ; spring rolls 1 For the Prawn Toasts: Place the ginger and garlic in a mini chopper and whiz until finely chopped. Add the prawns, 2 tsp cornflour and 1/4 tsp five-spice powder and blend to make a coarse paste. 2 In a separate bowl, lightly whisk together the egg white and salt until frothy. Stir in the prawn paste. Heat a little oil in a frying pan. 3 Cut the crusts off the bread and spread thickly with the prawn mixture. Cut each slice into four triangles and sprinkle with the sesame seeds. 4 Fry the triangles, prawn-side down for 1-2 minutes each side until crisp and golden. Drain on kitchen paper and set aside. 5 For the Dipping Sauce: Stir 2 tbsp soy, 1 tsp vinegar and a few drops of the chilli oil in a small bowl. 6 Wipe the pan clean with kitchen paper and return to the heat. Add the pork and chilli and cook for 3-4 minutes, stirring occasionally until cooked through. 7 Stir 2 tbsp soy sauce, 1 tsp sugar and 1 tsp vinegar together in a medium-sized bowl. Add the salad onions and beansprouts. Add the carrot matchsticks to the beansprouts. 8 Finely chop the coriander and add to the vegetables with the sesame oil. Stir in the cooked pork. 9 Use the pork mixture to make eight mini spring rolls, dampening the edges with a little water to seal. Deep-fry in hot oil for 1-2 minutes until crisp and golden. Drain on kitchen paper. 10 Very finely shred the cabbage and carefully deep-fry for a minute until crisp and dark green. 11 Drain well on kitchen paper and toss with the sugar, salt and almonds. Pile the crispy seaweed onto a serving plate and arrange the prawn toasts and pork spring rolls on top. Place the dipping sauce in the centre of the plate and serve. Converted by MC_Buster. Recipe by: Cant Cook Wont Cook Converted by MM_Buster v2.0l.
