|
|
Pastry-prawns-pork
Ingredients for filling:
- green prawn meat 125gm
- pork mince 125gm
- rice wine 5mls
- light soy 5mls
- ginger juice 5mls
- eschallots 20gm
- cornflour 1teasp
- egg 1
|
|
|
|
| |
| Method:
|
- Combine chopped prawns and pork mince with the remaining ingredients for filling.
- Separate 250gm fillo pastry and spoon a small portion of filling into each wrapper. Fold pastry according to use and seal the adges with egg wash.
- Heat oil for deep frying, add folded pastry and cook until pale straw colour. Remove, drain well and refry until golden brown.
- Serve accompanied with a dipping sauce.
|
|
