Amazing Race Chinese Dumplings
🥣 Miso Shiru- Miso Soup Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...
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Chinese-Mauritian Street Food with Brendan Pang
Publish on: 25 October, 2024 | In:m | Author by: Brendan Pang
🥟 Grandmere’s Pork and Prawn Wontons - 2 Ways
Serves: 2
Total Time: 1 hour
Active time: 30 minutes
INGREDIENTS
● 20 wonton wrappers
● Spring onion, sliced for garnish
Wonton Filling
● 150g fatty pork mince
● 150g raw prawn meat, coarsely chopped
● 3 dried shiitake mushrooms, rehydrated
● 20g ginger, finely grated
● 1 tbsp oyster sauce
● 1 tsp light soy sauce
● Dash of sesame oil
● 2 tsp cornstarch
● ½ tsp ground white pepper
For the Garlic Soy:
60ml vegetable oil
● 4 medium cloves of garlic, minced finely
● 125ml soy sauce
● 1 long red chilli, finely sliced
● 5ml sesame oil
For the Garlic-Chilli Dipping Sauce:
● 1/4 cup fish sauce
● 4 tbsp rice vinegar
● 2 tbsp white sugar
● 1/3 cup water
● 2 garlic cloves, finely chopped
● 1 Thai bird eye chilli, finely chopped
● 3 tbsp lime juice
METHOD
For the wontons:
Place all filling ingredients in a mixing bowl and mix vigorously in one direction until the mixture binds. Cover and leave to rest in the fridge for 30 minutes.
Working with one wonton wrapper at a time, place a teaspoon of filling in the centre. Brush half of the edges of the square with water. Fold the wet edges over (in half) to make a rectangular shape and enclose the filling. Brush one of the corners with water and fold inward to overlap with the other corner. Press to seal.
Cook ½ dumplings in boiling water until cooked through, about 4 – 6 minutes. Remove from water using a slotted spoon. Serve with fried garlic and soy.
Cook ½ dumplings in deep fryer until cooked through, about 3 – 4 minutes. Drain well. Serve with garlic chilli dipping sauce.
For the Garlic Soy:
Heat vegetable oil in a small pan over medium-low heat. Add in minced garlic and cook until fragrant and golden, about 5 minutes. Stir if required to avoid edges from browning too much.
Remove from heat and transfer to a small bowl. Mix in remaining ingredients.
For the Garlic-Chilli Dipping Sauce:
Mix all ingredients. Taste and adjust as desired.
Sweet Potato & Shiitake Mushroom Wonton Filling (vegetarian)
● 350g sweet potato, peeled and cubed
● 1 tbsp vegetable oil
● 2 cloves garlic, finely minced
● 1 cup shiitake mushrooms, finely chopped
● 1 tbsp light soy sauce
● 1 tbsp hoisin sauce
● 1 tsp sesame oil
● 1 tsp sugar
● 1/2 tsp white pepper
● 2 spring onions, finely chopped
● 1/4 cup finely chopped fresh coriander (optional)
● 1 tsp toasted sesame seeds (optional)
Steam or boil the sweet potato cubes until tender, about 10-12 minutes. Drain and mash the sweet potato in a bowl until smooth.
Heat the vegetable oil in a pan over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped shiitake mushrooms and cook for 4-5 minutes until they are soft and most of the liquid has evaporated.
Stir in the soy sauce, hoisin sauce, sesame oil, sugar, and white pepper. Cook for an additional 2 minutes, allowing the mushrooms to absorb the flavours.
Transfer the mushroom mixture to the mashed sweet potatoes. Add the chopped spring onions, coriander, and toasted sesame seeds (if using). Mix well until everything is evenly combined.
Taste the filling and adjust seasoning if needed by adding more soy sauce or sugar to balance the flavour.
🥟 Potato and Beef Samosas
Serves: 2 (makes approximately 24pcs)
Total Time: 1 hour
Active time: 30 minutes
INGREDIENTS
● 2 tbsp vegetable oil
● 1 medium onion, finely chopped
● 2 tsp garlic, minced
● 2 tsp ginger, minced
● 2 green chillies, finely chopped
● 500g minced beef
● 2 tsp coriander powder
● 2 tsp mild curry powder
● 1 tsp garam masala
● 1 tsp turmeric
● 1 tsp salt
● 1 bunch fresh coriander, finely chopped
● 3 spring onions, finely chopped
● 10 – 12 curry leaves, finely chopped
● 1 pack spring roll pastry, thawed
● Flour glue (2 tbsp plain flour mixed with 2 tbsp water)
● Vegetable oil, to cook
METHOD
To make the filling, boil potatoes in salted water until tender then mash and set aside. Heat oil in a pan over medium - high heat. Add onion and saute until softened. Add garlic, ginger, and chillies, and cook stirring for a further 2 minutes until fragrant. Add coriander powder, curry powder, garam masala and turmeric, stir for 20 - 30 seconds, then add the beef mince. Cook, until browned and use a spatula to break into smaller bits. Season with salt. Remove cooked mince from heat and mix through with mashed potato, coriander, spring onions and curry leaves.
To form the samosas, slice spring roll pastry into thirds to make long rectangular sheets. Keep covered with a lightly damp tea towel to stop from drying out. Working with one sheet at a time, fold the end in to form a triangle shape. Brush a little flour glue onto the excess pastry and tuck underneath to stick, forming a triangular pouch. Fill with 1 heaped tablespoon of filling and continue to fold the long end over. Brush some more glue to seal your samosa.
To cook, fill a wok with vegetable oil about two thirds of the way up. Heat to 180C and test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready. Carefully fry the samosa in batches until crisp and golden brown, about 2 – 3 minutes. Drain over a tray lined with paper towels. Serve immediately.
Cucumber Raita (to serve with samosa)
Serves 6
INGREDIENTS
● 1 large cucumber, chopped into small cubes
● 1 ½ cups greek yogurt
● ¼ tsp salt, or to taste
● ½ tsp roasted cumin powder
● ¼ tsp black pepper
● 2 tbsp coriander leaves, finely chopped
● 1 green chilli, seeded and chopped
● 4 - 5 mint leaves, sliced
● ½ tsp chaat masala, to garnish
METHOD
Whisk the yogurt: In a large bowl, whisk the yogurt until smooth and creamy. Add the salt and cumin powder.
Mix in the ingredients: Add the chopped cucumber, green chili (if using), coriander, and mint leaves. Mix everything together well.
Taste and garnish: Taste the raita and adjust the seasoning if needed.
🥣 Magic Mauritian Upside Down Bowl (Chicken Stir-Fry)
Serves: 2 (makes approximately 24pcs)
Total Time: 1 hour
Active time: 30 minutes
INGREDIENTS
● 2 tbsp vegetable oil Stir-Fry
● Vegetable oil, for frying
● 400g chicken thigh, sliced
● 3 Chinese sausage, sliced
● 6 shiitake mushrooms, sliced
● 1/2 carrot, sliced
● 6 baby corn, sliced
● 300g bok choy, chopped
● 4 tbsp oyster sauce
● 2 tbsp light soy sauce
● 2 tbsp Chinese cooking wine
● 2 tbsp cornstarch (mixed with 2 tbsp water)
● 2 cups chicken stock (or water)
● Oil, for frying
● Salt and pepper, to taste
To Serve
● 4 sunny side fried eggs
● 4 serves cooked jasmine rice
Heat oil in a wok over high heat then add chicken and season with salt and pepper. Stir-fry until brown then remove and set aside. In the same wok, add the sliced Chinese sausage and stir-fry for 30 seconds. Add the shiitake mushrooms, carrot and baby corn, stir-frying for a further minute. Add the cooked chicken back in along with oyster sauce, light soy sauce and cooking wine. Mix well to combine then add the chopped bok choy and chicken stock. Cover with a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Stir in the cornstarch mixture to thicken the sauce, making sure to cook for a further 2 minutes. Whilst cooling slightly, fry the eggs.
To assemble, carefully place a fried egg into your bowl with the yolk side down. Fill the bowl about half way with the stir-fry and sauce, followed by the cooked rice. Gently flatten the rice then invert onto a plate
© Brendan Pang 2024 Confidential Information
Chinese-Mauritian Street Food with Brendan Pang
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