|4 ounces||Spring roll pastry, in|
|6 ounces||Minced beef|
|1 teaspoon||Soy sauce|
|2 teaspoons||Dry sherry|
|2 tablespoons||Oil plus oil for deep frying|
|1 tablespoon||Grated shallot|
|2||Cloves garlic, crushed|
|3 tablespoons||Chopped onion|
|1 teaspoon||Chopped red chilli|
|1 teaspoon||Finely grated fresh root ginger|
|1 teaspoon||Five spice powder|
|Salt and pepper|
Cut the spring roll sheet into long strips about 3-3½ cm/1¼- lin wide. Marinate the minced beef with the soy sauce, 2 teaspoon of the sugar,1 teaspoon of the sherry and 2 tablespoons water for 30 minutes. Heat the 2 tablespoons oil in a wok and saute the shallots, garlic and onion until fragrant. Add the chilli, ginger' and beef and fry until dry, stirring frequently to prevent the meat from burning.
Pour in the remaining sherry, sugar, water, the five spice powder, paprika and seasoning to taste, then set aside to cool. Place a generous teaspoonful of the mixture on to a strip of pastry, then fold over the end corner to enclose the meat in a triangle of dough.
Fold the again from the opposite side then continue folding the dough over and over until completely enclosed to make a triangular shaped pasty. Tuck the end in neatly. Continue until all the filling and pastry is used. Heat the oil for deep frying to 190 c/375 F and deep fry the triangles until crisp and golden. Drain on absorbent kitchen paper and serve.
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