Pangsit Goreng (Minced Pork And Prawns In Crisp-Fried Cases)
Ingredients:
225 g (1/2 lb) pork, minced
60 g (2 oz) prawns, shelled and minced
4 shallots, sliced very thin
3 cloves garlic, sliced very thin
1 tbs chieves, choped finely
2 small eggs
1 tsp cornflour
Salt and pepper
120 g (4 oz) wun tun skins
Oil for frying
Fry the shallots and garlic lightly. Mix them with the pork and prawns, chives, eggs and cornflour, and season. Take about a spoonful of the mixture and roll it into a ball. Put this on a wun tun skin, fold the skin over to make a triangle, and give the two sharp angles a twist. Deep-fry the pangsit in a wok, 4 or 5 at a time, for about 2 minutes so that the skins becomes brown and crisp. eat hot or cold, as an appertizer or as a side dish.
