Sunday, 30 August 2015

咸水角 ~ Deep Fried Ham Sui Kok


食谱取自 超传统!茶粿

咸水角

馅料:
100g  猪绞肉 / 鸡绞肉
50g  鲜虾仁 切小丁
20g 虾米 洗净沥干,剁碎炒香
2 香菇 浸软沥干,切小丁
3 马蹄 ( 去皮,切丁 )
半汤匙 蒜茸

调味料:
1/4茶匙  
2茶匙  
1/2汤匙  生抽
1/2茶匙 麻油
1/2茶匙  胡椒粉
1茶匙  黑酱油 
75ml  清水
1茶匙  绍兴酒

粟米粉2汤匙  + 清水50ml 混匀

皮料:
80g  糯米粉
30g  澄面粉
20g  幼糖
15g
50ml  沸水
25 ~ 50ml  清水

做法
1. 烧热2汤匙油,炒香蒜茸和香菇,加绞肉炒一会后,加入虾仁,马蹄和调味料。炒均匀,最后加入粟粉水打芡,加入绍兴酒后上碟。冷却后分成7.

2. 皮料: 拌匀澄面粉和幼糖,倒入50ml沸水再拌匀.

3. 将糯米粉加入(2)里搓揉,边搓边加水后加油,搓至光滑,休面20分钟 .

4. 将(3)分成7等份,每份30g 。搓圆压扁,包馅料和炒香虾米,投入热油中炸至浅黄色即可 .


Recipe source : Y3K @ GOOD OLD TASTE

Deep Fried Ham Sui Kok

For filling : ( makes 7 )
100g minced pork or chicken meat
50g shelled prawn ( dice finely )
20g dried shrimps ( rinsed , drained , chopped and sautéed )
2 Chinese mushrooms ( soaked , drained and dice finely )
3 Chinese water chestnuts ( peeled and dice finely )

Seasoning :
1/4tsp salt
2tsp sugar
1/2tbsp soy sauce
1/2tsp sesame oil
1/2tsp pepper
1tsp dark soy sauce
75ml water
1tsp Shaoxing wine

2tbsp cornflour + 50ml water , mix together for thickening

For skin :
80g glutinous flour
30g wheatstarch  ( tangmien flour )
20g caster sugar
15g oil
50ml boiling  water
25 ~ 50ml water

Method :
1. Heat wok with 2 spoons of oil . Fry garlic and mushrooms . Next , add in minced meat , prawn , water chestnuts  and seasoning . When well mixed ,add in cornstarch solution and dizzle in cooking wine . Dish up , let it cool completely  and divide it into 7 portions .

2. For skin : Combine wheatstarch and sugar together . Pour in 50ml of hot boiling water to mix .

3. Add glutinous rice flour to (2) . Knead  , add in water and oil to mix together . Knead till dough become smooth , rest it for 20 minutes .

4. Divide (3) into 7 portions at 30g each . Shape into rounds , flatten , place in filling and dried shrimps , seal . Deep-fry in hot oil till pale-golden .






This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary ) and hosted by May @ 厨苑食谱  .

                                      
                                     

This post also linked to Cook-Your-Books #26 hosted by Joyce from Kitchen.