Crispy Won Ton with Sweet Sour Sauce

So the left over wontons that my sister made were the next days appetizers by deep frying them in hot oil and making a simple basic Chinese sweet sour sauce for dipping.

Looks good sis!  Keep it up!

Ingredients:

1/4 cup white or rice vinegar
4 TBsp brown sugar
1-2 TBsp ketchup
1 TBsp soy sauce
1 TBsp cornstarch mixed with 1 cup water

Procedure:

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

You can also add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.

Adjust for sweetness or tartness by adding more or less sugar or vinegar etc.



Pork/Shrimp Wontons:

1lb. ground pork
1/4 lbs raw shrimp (chopped)
1 tsp sugar
1 tbsp cornstarch
1 tbsp oyster sauce
1 tbsp sesame oil
chopped green onion
35-40 wonton wrappers

Enjoy let's kaukau!!  :D

CHINESE SWEET SOUR SPARERIBS

Ingredients:

2-4 lbs pork spareribs
2 tablespoon soy sauce
2 tablespoons flour
3 tablespoons salad oil
2-4 cloves garlic, crushed, peeled, minced.
2 bay leaves
1 small piece  ginger root, crushed
2/3 cup vinegar
1 1/2 cups water
1 cup light brown sugar
salt to taste
fresh cracked black pepper to taste

Procedure:

Cut spareribs into 1 1/2 inch pieces. Sprinkle soy sauce and flour over spareribs; mix gently.
In a large saucepan, heat oil. Brown spareribs with garlic and ginger; drain off fat.
Add remaining ingredients and simmer 45 minutes.
Cook on low heat until tender. Thicken with 1Tbsp cornstarch/water slurry.
Add thinly sliced turnip and carrots(optional).
You may add 1 can pineapple chunks and the pineapple juice in the last 5-10 mins of cooking.

Makes 6-8 servings

Get your rice ready!!

Shrimp Canton with Pineapple

Ingredients:


2 lb. shrimp

peanut or canola oil for deep frying

2 eggs, slightly beaten

1 cup water

1 cup flour

1/2 teaspoon salt

1 can (1 lb, 4 oz) pineapple chunks with juice syrup

1/2 cup vinegar

1/4 cup catsup

1/2 cup sugar

2 teaspoons salt

1 teaspoon soy sauce

1/2 teaspoon monosodium glutamate (optional) I don't actually use it!!

dash of hot pepper sauce ( i prefer Tabasco!!)

2 tablespoons cornstarch

2 tablespoons water

1 teaspoon toasted sesame seed

Procedure:

Shell and clean/devein shrimp. Heat deep fryer with oil to 360 degrees F. Combine eggs and the one cup water. Add flour and the 1/2 teaspoon salt; mix lightly.

Dip shrimp into batter; drop into fat and fry.  Deep fry until golden brown and puffy then drain on strainer or paper towels, set aside.

Drain pineapple; add water to syrup to make one cup.

Combine syrup, vinegar, catsup, sugar, the two teaspoons salt, soy sauce, monosodium glutamate and hot pepper sauce in saucepan; bring to a boil.

Mix cornstarch and the two tablespoons water; stir into hot mixture.

Cook two more minutes, stirring constantly.

Plate shrimp, add pineapple chunks and pour over shrimp.

Sprinkle with sesame seed.  Garnish with a sprig of cilantro and some lemon wedges.

Makes 6 servings.

Enjoy!!