4 oz spring roll pastry, in
1 one sheet
6 oz minced beef
1 tsp soy sauce
1 tsp sugar
2 tsp dry sherry
3 tbsp water
2 tbsp oil plus oil for deep frying
1 tbsp grated shallot
2 cloves garlic, crushed
3 tbsp chopped onion
1 tsp chopped red chilli
1 tsp finely grated fresh root ginger
1 tsp five spice powder
1 tsp paprika
1 salt and pepper
A Recipe for
Crackling Triangles
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This Recipe for Crackling Triangles is one of thousands in the Recipes-to-go Asian Cookbook.
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Most turkeys taste better the day after; my mother's tasted better the day before. |
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This is a recipe for Crackling Triangles from the recipe cookbook of Recipes-to-go (Asian)
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Vengeance is a dish that can be eaten colld. |
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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Cut the spring roll sheet into long strips about 3-3.5 cm/1 1/4- lin
wide. Marinate the minced beef with the soy sauce, 2 teaspoon of the
sugar,1 teaspoon of the sherry and 2 tablespoons water for 30
minutes. Heat the 2 tablespoons oil in a wok and saute the shallots,
garlic and onion until fragrant. Add the chilli, ginger' and beef and
fry until dry, stirring frequently to prevent the meat from burning.
Pour in the remaining sherry, sugar, water, the five spice powder,
paprika and seasoning to taste, then set aside to cool. Place a
generous teaspoonful of the mixture on to a strip of pastry, then
fold over the end corner to enclose the meat in a triangle of dough.
Fold the again from the opposite side then continue folding the dough
over and over until completely enclosed to make a triangular shaped
pasty. Tuck the end in neatly. Continue until all the filling and
pastry is used. Heat the oil for deep frying to 190 c/375 F and deep
fry the triangles until crisp and golden. Drain on absorbent kitchen
paper and serve.
Serves: 34
Crackling Triangles Recipe brought to you by Recipes To-Go