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Suggest a better descriptionMMMMM-----------------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. Recipe by: Cant Cook Wont Cook
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 1 | ||
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Calories: 281 | ||
Calories from Fat: 98 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 152mg | 47 % | |
Sodium 221.5mg | 8 % | |
Potassium 393.1mg | 10 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 15.6g | ||
Protein 27.8g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 281
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