Name: Minced pork and prawns in crisp-fried cases (Pangsit Goreng)
Cuisine: Indonesia
Ingredients: 120 g (4 oz) wun tun skins; salt and pepper; 1 tsp cornflour; oil for frying; 4 shallots, sliced very thin; 3 cloves garlic y sliced very thin; 1 tbs chives chopped finely; 2 small eggs; 225 g (½ lb) pork, minced; 60 g (2 oz) prawns, shelled and minced

Preparation info

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

225 g (½ lb) pork, minced
60 g (2

Method

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 become brown and crisp. Eat ho