1 pound shrimp, raw, shelled and deveined.Some are plain and soft, but we like the crunchy thread-like coating for its artistic presentation.īe naughty yet nice and fry some shrimp balls for the holidays and on National Fried Shrimp Day. We like to order fried shrimp balls from the dim sum menu when we at Chinese restaurants that offer them. Search our blog for more Chinese and dumpling recipes.įried shrimp balls may have a naughty name but these appetizers are nice to eat during holiday gatherings (Christmas and New Year) and throughout the year. Serve with sauce (sweet and sour, duck, chili or hot mustard). Deep fry in hot oil at 350 degrees F until golden brown and crispy. Freeze for 30 minutes to hold its shape (optional). Dip finger in water and moisten along the edges. Place a tablespoon of the pork mixture and stretch it across the middle of a wrapper. Refrigerate for at least 30 minutes to let the flavors blend (optional). In a large bowl, mix the ground pork with the shrimp and green onions.Īdd the water chestnuts, ginger, garlic, oyster sauce and soy sauce. 1 can (4 ounces) water chestnuts, drained and chopped fine.¼ pound shrimp, fresh, raw, peeled, deveined and chopped fine.These delightful dumplings make delicious appetizers and noodle toppers ( gau gee mein) and are perfect pouches for observing National Dumpling Day. We fold them in the easy and traditional rectangle shape, but the dumplings can be turned into won tons as well. The size is smaller than the big ones at Waimalu Chop Suey to ensure that the pork filling is cooked all the way through. Now we make mini gau gee on the mainland to satisfy Islander’s Chinese and local food cravings. Waimalu Chop Suey is now famous for its giant, crispy pork-filled dumplings and calls itself the “House of Gau Gee”. Chop suey was a fad food back in the day so the restaurant needed to re-brand itself to stay relevant. She and her ‘ohana had lived above a Chinese restaurant named Waimalu Chop Suey. In a past post on Chop Suey Day (August 29), we mentioned that Islander’s first family home in Hawaii when she was a baby was an apartment in Aiea, Oahu, located in a strip mall. Find other fried shrimp recipes on our blog for National Fried Shrimp Day.Make dim sum for the lunar new year or for Asian-inspired tea parties.visits more often so we can eat dim sum every day while we are together! Cover the won ton wrappers with a moist cloth or paper towel when not using to prevent them from drying out.Transfer to a dipping saucer and serve with hot fried shrimp dumpling. In a measuring cup or small bowl, stir together the mayonnaise, milk and honey. Serve hot with sweet mayonnaise dipping sauce or other favorite sauce (soy, chili or hot sauce). Fold and pleat the edges.ĭeep fry the shrimp in hot oil until golden brown. Moisten finger from the water bowl and trace around the edges. Place the a tablespoon of filling in the center of a round won ton wrapper. Mix everything well, cover and refrigerate for at least an hour to allow the flavors to develop and ingredients to stick together. Wash, dry, remove shells and devein the shrimp. Make, cook and eat dim sum with a beloved friend, particularly fried shrimp dumplings on National Fried Shrimp Day. This has become their friendly motto:Įven though we’re far apart…our dim sum will always “touch the heart”! They make a lot of won ton, egg rolls, manapua (char siu bao), shrimp balls, fried shrimp dumplings, etc., and take home half of the work they do together so they can enjoy the food later with their families. Islander and Phyllis try to make dim sum, too. Then we eat dim sum to our heart’s content! It is not often that we eat at a dim sum restaurant, unless it is for a special occasion or when Phyllis S., our American Chinese friend visits us from San Antonio, Texas (she is a Hawaii ex-pat like Islander). To finish, it is topped with cheesecake crumbles and strawberry sauce.Yum yum, dim sum! Fried shrimp dumplings with sweet mayonnaise dipping sauce are Islander’s favorite, among her other top choices of siu mai (pork hash), har gao and char siu so.ĭim sum is literally translated as “touch the heart”. Then, the super brookie is showered in powdered sugar, and served with a scoop of vanilla ice cream.
The fun begins when the brookie is then battered and deep fried. Then, the creation is covered in triple-chocolate brownie batter and baked together into a super brookie. It starts with crispy, chewy chocolate chip cookies, layered with Oreos and marshmallows. It’s like a dessert hall of fame party on one saucer. The Ultimate Brookie Monster is the ultimate in dessert decadence.
0 kommentar(er)
