Name: Vegetarian Crispy Beggar’s Purses
Yield: Serves 6-8
Cuisine: China
Ingredients: 8 spring onions, green parts only, blanched; 3 tablespoons Chinese white rice vinegar or cider vinegar; 50 g (2 oz) fresh red chillies, seeded and finely shredded; 1 teaspoon freshly ground black pepper; 2 teaspoons salt; 3 tablespoons tomato puree or tomato ketchup; 4 tablespoons spring onions, finely chopped; 1 tablespoon fresh ginger, finely chopped; ½ teaspoon freshly ground white pepper; 1 teaspoon Shaoxing rice wine or dry sherry; 1 teaspoon salt; 1 packet spring roll skins, preferably Shanghai-type; 3 tablespoons fresh coriander, finely chopped; 1 teaspoon sesame oil; 100 g (4 oz) carrots, coarsely grated; 100 g (4 oz) mangetout, finely shredded; 1 teaspoon chilli flakes or powder; 25 g (1 oz) cloud ear fungus or Chinese black mushrooms; 100 g (4 oz) beanthread (transparent) noodles; ½ teaspoon chilli oil; 2 tablespoons sugar; 600 ml (1 pint) groundnut or vegetable oil, for deep-frying; 1 teaspoon sugar; 1 teaspoon cornflour with 2 teaspoons water; 100 g (4 oz) celery, coarsely chopped; 150 ml (5 fl oz) water; 1 tablespoon garlic, finely chopped

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

I was invited to cook at John Cleese’s final cast party for his film Fierce Creatures. He requested a vegetarian treat, so I adapted my Crispy Beggar’s Purses into something fiery and fierce, but without any creatures!

Ingredients

1 packet spring roll skins, preferably Shanghai-type
25 g (1 oz) cloud ear fungu

Method

If frozen, thaw the spring roll skins throughly. Soak the fungus or mushrooms in warm water for 20 minutes. If using the fungus, finely shred, cutting off and discarding any hard ends. If using the Chinese mushrooms, squeeze out the excess liquid. Remove and discard the stems and finely chop the caps. Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard th

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Vegetarian Crispy Beggar’s Purses

Ingredients

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