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Zesty meatballs
•
1 lb lean ground beef
Coating
•
1 egg, lightly beaten
•
1/2 cup plain flour
•
1/4 cup dry breadcrumbs •
1 egg, lightly beaten
•
1/4 cup finely chopped
•
1/4 cup dry breadcrumbs
green onion
•
1 tbsp soy sauce
•
1/2 tsp salt
•
1/4 tsp sugar
Combine all the ingredients in a large bowl. Shape the mixture
into 1-inch balls (rounded teaspoonfuls). Roll the meatballs in the
flour, dip into the egg and then coat with breadcrumbs. After
they are coated in breadcrumbs, the meatballs can be covered
and refrigerated for up to one day or frozen for as long as one
month. If frozen, thaw before frying. Place several meatballs in
the frying basket and fry for 7 - 9 minutes at 340°F according to
the general instructions. Drain and serve warm with dipping
sauce.
A p p e t i z e r s a n d S n a c k s
Chicken and vegetable egg rolls
•
1 tbsp cornstarch
•
2 cups shredded spinach
•
1 tsp grated ginger root
•
1/2 cup chopped fresh
•
(optional)
mushrooms
•
1/2 tsp sugar
•
2 cups fresh bean
•
2 tsp corn oil
sprouts
•
1/4 tsp salt
•
1/2 cup chopped green
•
1 whole large chicken breast,
onions
skinned, split and boned
•
1/2 cup thinly sliced
•
1 clove garlic (minced)
bamboo shoots
•
1 cup shredded cabbage
•
1 pkg (1 lb) egg roll skins
•
3 tbsp soy sauce
(24 skins)
Blend the soy sauce into the cornstarch. Stir in the ginger root,
sugar and salt. Set aside. Finely dice the chicken and stir-fry
with the garlic in oil for 2 minutes. Add the cabbage and
spinach and stir-fry for 3 minutes. Add the remaining vegetables
and stir-fry for 2 minutes. Stir the soy sauce mixture into the
chicken mixture. Cook and stir until thickened. Allow to cool.
Place 1 heaped tbsp of the filling in the middle of each egg roll
skin. Moisten the edges of the skin with water and fold one third
of the skin over the filling. Repeat with the opposite side,
pressing down on the ends and the centre seam to seal the egg
roll. Place the egg rolls, 3 - 4 at a time, in the frying basket. Fry
the egg rolls for 5 - 7 minutes at 340°F. Raise the basket,
carefully open the lid and turn the egg rolls. Fry for another 2
minutes. Raise the basket and allow to drain for 1 minute before
opening the lid. Serve hot.
Crispy shrimp balls with sweet and
sour dipping sauce
•
1 tsp finely minced ginger •
2 egg whites
•
3 finely minced green
•
1 tbsp dry sherry
onions (white part only)
•
1 1/2 tsp salt
•
12 water chestnuts, minced •
1/4 cup cornstarch
•
1 1/2 lbs fresh/frozen
•
1 1/4 cups dry
shrimps (finely chopped)
breadcrumbs (divided)
Combine the first four ingredients. Blend in the egg whites,
sherry, salt cornstarch and 1/4 cup breadcrumbs. Chill for 2
hours. Spread the remaining breadcrumbs on a large plate.
shape the shrimp mixture into small balls (1 tsp each). Roll in the
breadcrumbs, coating thoroughly*. Place the shrimp balls in the
frying basket. Following the general instructions, fry for 8 - 10
minutes at 320°F. Drain well and serve hot with Sweet and Sour
Dipping Sauce.
Note: Shrimp balls may be made earlier in the day and reheated.
Mini egg rolls
Cut each roll skin in half and proceed as for regular egg rolls.
This recipe makes enough filling for 75 mini egg rolls (11/2
pkgs egg roll skins).
Note:
These egg rolls can be cooked ahead and frozen until
needed. Place the frozen egg rolls in a 400°F oven for
15/20 minutes or until heated through.
Sweet and sour dipping sauce
•
1/3 cup pineapple juice
•
1/3 cup sugar
•
1/4 cup red wine vinegar •
1 tbsp cornstarch
•
1/3 cup ketchup
Combine all the ingredients in a small saucepan. Stirring
constantly, bring to the boil over a medium heat. Continue to stir
until the sauce thickens (about 2 minutes). Serve warm. Makes 1
cup.
*
Can be prepared a day ahead. Cover and refrigerate.
Bring to room temperature before serving.
Fried wontons
•
1/2 lb ground lean pork
•
1/4 cup finely chopped
•
1/4 cup fresh or frozen
green onions
shrimp, chopped
•
2 tsp soy sauce
•
1/4 cup finely chopped
•
1/4 tsp salt
water chestnuts
•
1 pkg (1 lb) wonton
Mix the pork and the shrimps in a medium-sized bowl. Add the
remaining ingredients and blend together well. Place 1 heaped
teaspoon of the mixture in the middle of each wonton skin.
Moisten the corners of the wonton wrapper with water and
gather the four corners in the middle of the wonton skin. Press
well to seal. Place 5/6 wontons in the frying basket. According
to the general instructions, fry for 4 - 6 minutes at 340°F or until
golden brown.
573653 GB 5-12-2000 09:37 Pagina 14
