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3 dried Chinese mushrooms
1/2 cup hot water
2 tsp oil
2 cloves garlic, chopped
3 spring onions, chopped
1 medium carrot, peeled and finely chopped
150g char sui (Chinese roast pork),
shredded
2 tsp oyster sauce
1/2 cup plain flour
1/4 tsp caster sugar
salt and pepper, to taste
1 tbsp oil, extra
2 tbsp Chinese wine or sherry
2 tbsp cold water
oil, for shallow frying |
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Method :
Soak the
mushrooms in the hot water for 10 minutes, drain and chop finely,
discarding the hard stems. Heat the oil in a frying pan; add the garlic
and spring onions and cook for 1 minutes, stirring constantly. Add the
carrot and char sui and then cook for another 2 minutes, stirring
continuously. Add the oyster sauce and mushrooms, cover and steam for 1
minute. Remove from the heat and allow the mixture to cool completely.
Sift the
flour into a medium bowl and add the sugar, salt, pepper, oil, wine and
water. Beat with a wooden spoon until smooth and then stir in the char
sui mixture. Form into small balls. Heat 1-2 cm oil in a pan; add the
balls, in batches, and cook over medium heat for 2 minutes, or until
golden brown, then drain on paper towels. Repeat with the remaining
balls, adding more oil if necessary. Serve immediately. Particularly
good with char-grilled sweet potato.
Makes 15
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