crackling triangles

Categories
Dim sum
Snacks
Chinese
Yield
34 Snacks
MeasureIngredient
4 ounces Spring roll pastry, in
  One sheet
6 ounces Minced beef
1 teaspoon Soy sauce
1 teaspoon Sugar
2 teaspoons Dry sherry
3 tablespoons Water
2 tablespoons Oil plus oil for deep frying
1 tablespoon Grated shallot
Cloves garlic, crushed
3 tablespoons Chopped onion
1 teaspoon Chopped red chilli
1 teaspoon Finely grated fresh root ginger
1 teaspoon Five spice powder
1 teaspoon Paprika
  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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