Wontons with shrimps

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These small crispy wontons resemble Chinese dim sum, but they are baked in the oven. If you think this dish is too expensive, you can easily replace shrimps by chicken breasts or minced meat.

½ pound shrimps, hulled
8 sheet filo pastry
2 clove garlic
2 shallots
1 chili, seeded
1 lime peel
1 inch long fresh ginger piece
2 tbsp fresh coriander

1. Set oven to 200 C (390 F). put garlic, ginger, shallot onions, chili, lime peel and coriander in a blender and mince until you get a paste. Then add shrimps and mince several seconds more.
2. Put one filo pastry sheet on a board and oil it. Then put one more pastry sheet above, oil it as well. Cut the squares 3*3 inches big.
3. Put 1 tsp shrimp paste in the center of each square and make wantons according to the recipe below. Put your wontons on a backing tray and bake about 15 minutes until golden.
4. Serve up shrimp wontons together with small soy sauce dish or sweet chili sauce.

Chinese wontons with pork Dim sum

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Each country has its own name for the dish consisting of small pastry “bags” stuffed with meat. Italians call it ravioli, Russians – pelmene, and Chinese – wontons. Wontons look like small “knots”, which have stuffing “tied up” inside. They are usually served as an appetizer or put in noodle soup.

Wontons with porkl14 oz pork forcemeat
24 wonton envelopes
1 ¾ oz tinned bamboo, sliced
2 leaves spring onion, sliced
1 tbsp light soy sauce
1 egg white, beaten up
4 ½ tbsp starch
2 tbsp sesame oil
1 tbsp dry sherry
2 tbsp sugar

1. Combine in a big bowl pork, bamboo, onion, soy sauce, egg white, sugar, sesame oil and sherry and mix thoroughly. Add starch and mix again.
2. Put 1 tsp filling in the center of each wonton square, moisten its edges with water and join them to form a “knot”.
3. Cook in a steamer 5-7 minutes until ready.

Watermelon pattered

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We used to it watermelon fresh, but Chinese cuisine offers you an easy and unusual recipe – fried watermelon with icing sugar.

Watermelon pattered¾ pound fresh watermelon with rind
2 oz wheat flour
1 egg
2 oz corn starch
2 oz sugar
2 oz ice crumbs
1/3 oz powdered sugar

1. Combine flour, egg, starch and sugar in a bowl and stir. Add ice and some water if needed and stir again.
2. Slice watermelon pulp in triangle pieces and roll in batter. Fry in a deep-fryer and lay out on a paper napkin to let the excess oil soak into it.

3. Serve up with powdered sugar.

Chinese moon spice-cakes with nuts

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These spice-cakes are cooked every year in autumn for Chinese Moon celebration. You can bake them any time you want to, but you should have special baking cups.

1 ½ cup treacle
½ tbsp baking soda
½ cup corn oil
1 ¼ pound flour
1 ½ tbsp alkaline water
some drops dark soy sauce

For filling:
4 ounces walnuts, sliced
3 ounces almonds
3 ounces melon seeds, sliced
2 ounces tangerine-peel
3 ounces sugared melon, diced
3 ounces sesame seeds
¾ cup sugar
2 tbsp brandy
¼ tbsp dark soy sauce
3 tbsp cold boiled water
¼ cup corn oil
2 ½ ounces rice flour

1. Combine soda, treacle, water and oil, whip with a spoon and leave for 4 hours.
2. Add soy sauce and flour, stir and make pastry. Leave for 6 hours.
3. Make balls weighing 2 ounces each.

4. Combine all filling ingredients except flour in a bowl. Then add flour and mix well. Make equal portions weighing 2 ½ ounces each to fill spice-cakes.
5. Put filling inside of cakes. Sprinkle with flour and place every cake into baking cup.
6. heat oven to 180 C and bake spice-cakes 8-10 minutes.