Sweet and Sour Sauce
Put 1 cup pineapple juice, 1/4 cup each sherry and white wine
vinegar, 2 tablespoons soft brown sugar and 2 teaspoons soy
sauce in a small pan. Stir over medium heat until dissolved.
Blend 1 tablespoon cornflour and 1 tablespoon water in a small
bowl and stir to a smooth paste; add to the pan and stir until
the mixture boils, thickens and clears. Serve warm.
Thai-style Sauce
Seed and finely chop half a Lebanese cucumber. Put in a small
bowl with 2 finely chopped spring onions, 1 finely chopped
red chilli (seeded) and 1 tablespoon finely chopped coriander.
Heat 1/3 cup caster sugar, 3/4 cup white vinegar and 1/4 cup
water in a small pan and stir until dissolved. Cool and serve.
Hot Chilli Sauce
Combine 2 teaspoons sambal oelek with 1/3 cup rice wine vinegar
and 1 teaspoon sugar.
Ginger
Soy Sauce
Combine 2 teaspoons freshly grated ginger with 1/2 cup soy
sauce. Add 1 crushed clove of garlic or some sweet chilli
sauce to taste if you like.
Plum
Sauce
Drain the contents of a 425 g can of plums and reserve the
juice. Remove all the stones from the fruit and puree the
flesh in a food processor. Combine the juice, puree, 1/2 cup
of soft brown sugar, 1/2 cup of malt vinegar, 1 teaspoon grated
ginger and 2 crushed cloves of garlic in a small pan. Bring
to the boil, reduce the heat and simmer for 30 minutes, stirring
occasionally. Serve at room temperature. |
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Traditional Spring
Rolls
Heat 1 tablespoon oil in a wok or pan, add 2 cloves chopped
garlic, 3 cm grated ginger and cook for 30 seconds. Add 100
g pork mince, 100 g chicken mince and 50 g minced raw prawn
meat to the pan. Stir-fry for 3 minutes to brown the mince.
Transfer the mixture to a bowl. Wipe the pan clean and add
1 tablespoon oil, 2 sticks finely sliced celery, 1 small finely
chopped carrot, 1/2 cup chopped water chestnuts, 4 chopped
spring onions and 1 cup finely shredded cabbage. Stir over
medium heat for 2 minutes. Blend 1/2 cup chicken stock, 1
tablespoon cornflour, 2 tablespoons oyster sauce and 1 tablespoon
soy sauce and 1/2 teaspoon each of salt and white pepper and
mix until smooth. Stir into the vegetables and stir until
the sauce has thickened. Add 2 teaspoons sesame oil to the
cooked meat mixture. Stir well and allow to cool.
Blend 1/4 cup extra cornflour with 1/3 cup water and mix until
smooth. Take 2 Orien Bites Pastry
Skins and place one on the bench with a corner
facing you. Brush all the edges with a little cornflour paste
and lay the second sheet on top. Brush the edges of the second
sheet with cornflour paste. Spread about 11/2 tablespoons
of the filling across the bottom corner of the wrapper. Fold
the bottom corner up over the filling, fold in the sides and
roll up firmly. Repeat with the remaining wrappers and filling.
Heat 3 cups oil in a deep pan and fry the rolls, in batches,
for 2 – 3 minutes or until a deep golden brown. Drain
on paper towels and serve with a sweet chilli sauce and soy
sauce. Makes 18.
Vegetarian Filling
Heat 1 tablespoon oil in a wok or pan and add 2 cloves
chopped garlic, 4 chopped spring onions, 4 cm sliced and finely
shredded ginger. Stir over medium heat for 2 minutes. Add
2 sticks finely sliced celery, 2 cups grated carrot, 2 cups
finely shredded cabbage, 1/2 cup finely sliced deep-fried
bean curd, 1 cup bean shoots and 2 tablespoons chopped water
chestnuts. Cover the pan and steam the mixture for 2 minutes.
Blend 3 teaspoons cornflour with 1 tablespoon water, 2 teaspoons
sesame oil, 2 teaspoons soy sauce and 1/2 teaspoon salt and
white pepper and mix until smooth. Stir into the vegetable
mixture and stir for 2 minutes or until the sauce has thickened.
Leave it to cool completely. Make the rolls as above.
Thai Filling
Soak 30 g dried vermicelli noodles in hot water until soft
then drain well. Heat 1 tablespoon oil in a wok or pan and
add 3 cloves chopped garlic, 3 cm grated galangal or ginger,
3 finely chopped coriander roots and 3 chopped spring onions.
Stir-fry for 2 minutes. Add 200 g pork mince and 2 sticks
finely sliced celery to the pan. Stir-fry for 3 minutes to
brown the pork, breaking up any lumps. Add 1 cup grated carrot,
1/2 cup chopped coriander, 1/4 cup finely chopped cucumber,
1 tablespoon sweet chilli sauce, 2 teaspoons fish sauce and
1 teaspoon brown sugar and mix well. Cool completely. Make
up the rolls as above.
Prawn
and Crab Filling
Heat 1 tablespoon oil in a wok, stir-fry 2 chopped cloves
of garlic, 4 cm grated fresh ginger and 4 chopped spring onions
for 1 minute. Add 350 g chopped raw prawn meat and stir-fry
far 3 minutes. Add 1 cup roughly chopped bean sprouts, 1/4
cup chopped water chestnuts and 2 tablespoons roughly chopped
fresh peppercorns. Stir in 225 g canned drained crab meat
and 2 tablespoons chopped coriander leaves. Mix one tablespoon
cornflour with 1 tablespoon water, 1 tablespoon fish sauce,
1 teaspoon brown sugar and 1/4 teaspoon salt until smooth.
Stir into the prawn mixture and cook until thickened. Cool,
then make up the rolls as above.
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