I was invited to cook at
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 the water. Cut into
In a large bowl, combine the carrots, mangetout, celery and chillies, add the salt and pepper and mix well. Add the rest of the ingredients, noodles and fungus or mushrooms (except the spring onions) and stir them to mix well. Wrap the bowl with clingfilm and chill for at least 20 minutes.
Place all the ingredients for the sweet and sour sauce, except the cornflour mixture, chilli and chilli oil in a pan. Bring to the boil, stir in the cornflour mixture and cook for 1 minute. Stir in the chilli flakes and oil. Cool and set aside.
When you are ready to stuff the wontons, put
Heat a wok or large frying-pan over high heat. Add the oil and when it is moderately hot, add a handful of dumplings and deep-fry for 3 minutes, until golden and crispy. If the oil gets too hot turn it down slightly. Drain them well on kitchen paper. Continue to fry the dumplings until you have finished with all of them. Serve them immediately with the sweet and sour sauce.
© 1996 Ken Hom. All rights reserved.