Crispy Beggar’s Purses

Name: Crispy Beggar’s Purses
Yield: Serves 6-8
Cuisine: China
Ingredients: 350 g (12 oz) raw prawns, peeled and coarsely minced; 2 teaspoons salt; 100 g (4 oz) minced pork; 2 teaspoons chilli flakes or powder; 1 teaspoon freshly ground black pepper; 600 ml (1 pint) groundnut or vegetable oil for deep-frying; 1 teaspoon sugar; 2 teaspoons sesame oil; 3 tablespoons Chinese white rice vinegar or cider vinegar; 8 spring onions, green parts only, blanched or microwaved on full power for 15 seconds; 2 teaspoons Shaoxing rice wine or dry sherry; 1 teaspoon cornflour mixed with 2 teaspoons water; 3 tablespoons tomato puree or tomato ketchup; 1 teaspoon salt; 3 tablespoons finely chopped garlic; 150 ml (5 fl oz) water; ½ teaspoon freshly ground white pepper; 1 egg white, lightly beaten; 25 g (1 oz) cloud ear fungus or Chinese black mushrooms; 4 tablespoons finely chopped spring onions; 100 g (4 oz) beanthread (transparent) noodles; 1 packet spring roll skins, preferably the Shanghai-type; 2 tablespoons sugar; 2 tablespoons finely chopped fresh coriander

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

The sweet and sour sauce can he made a day in advance, chilled and brought to room temperature before serving. Wrappers are now widely available, making this treat even easier to prepare. There are two types of wrappers. The Cantonese-style uses a smooth noodle-type dough and results in a heavier wrapper, while the Shanghai-style, which I prefer, is more like rice paper, translucent and lighter.

Ingredients

Asia
China
Starter
Spicy

Ingredients

Method