Deep Fried Wontons in 5-shredded-pickle Sweet & Sour Sauce

13770

難度 ★ ★ ★ ★

分量 2人

簡介

The inspiration of this dim sum came from Kam Halogen wonton, a smart and creative product. Kam Halogen wonton is a dish from kitchen of restaurants while deep fried wonton in 5-shredded-pickle sweet & sour sauce is creation from dim sum department, different tunes rendered with equal skill.

Rinse and clean shrimp ﬂesh thoroughly. Add 3g of edible lye, 75g sugar and 115g potato starch, blend and wait for 15 mins. Rinse under running tap water for 30 mins. Drain. Add ice cubes and refrigerate for 30-45 mins. Remove from refrigerator. Set aside for a while. Dry with clean towel. Beat with the back of knife. Season shrimps in sequential of salt, potato and pepper. Stir the mixture vigorously with a wooden spoon and throw it against side of bowl until combined sticky and compacted. 
Add sugar, chicken powder, bamboo shoots and pork fat. Stir and throw again. Lastly add lard and blend well. Refrigerate for a while.
Blend hawthorn cake and sugar bar, boil until dissolve. Pour in rest of ingredients for sweetened vinegar. Bring to a boil. Remove from heat.
Wrap 19g of fillings with a piece of wrapper. Form wonton. Seal with clear starch.
Heat up oil in a wok until thermometer reads 150ºC. Deep fry wonton until golden. Drain. Dip with 5-shredded-pickle sweet and sour sauce when served.

貼士

新手學西菜梁嘉莉

Deep Fried Wontons in 5-shredded-pickle Sweet & Sour Sauce

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Deep Fried Wontons in 5-shredded-pickle Sweet & Sour Sauce

廣傳！強筋骨6大湯水食譜

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5款黑豆湯清熱又安神

6大家常魚湯營養易煮

$33起豪嘆花膠車仔麵

【味之大賞香港】用心製作迎難以上港原味

【味之大賞香港】$158起！酒店半自助晚餐海鮮任食兼買二送一

【陳家廚坊煲湯系列】煲湯落薑去皮？連皮？