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DINE IN DUMPLINGS YOU CAN MAKE AT HOME BY EMBASSY XO AT SUNSHINE BEACH
Embassy XO's Crispy Fried Pork Dumplings are one of the most popular items on the XO $5 Bar Menu, and they are also one of the simplest to make at home. The best dumplings are made fresh and should be moist on the inside and crispy on the outside, with only the freshest and most aromatic herbs to enhance the natural flavour of the mince. XO Head Chef James Wu is sharing his favourite dumpling recipe for you to try at home, and this delicious recipe is sure to impress your next dinner guests! CRISPY FRIED PORK DUMPLINGS By XO Head Chef James Wu Ingredients 250gm Pork Belly Mince 2 Green Spring Onions 1 Large Red Chilli 1 Knob Ginger ¼ Bunch Garlic Chives 2 Tbls Light Soy Sauce ½ Tbls Sesame Oil 1 Egg Yolk Salt 1 Packet Egg Wonton Pastry
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METHOD 1. Fine dice green onion, red chilli, ginger and garlic chives. 2. Combine diced aromats with pork belly
mince, and season with light soy, sesame oil and salt. 3. Slowly knead mixture until evenly mixed, add 1 egg yolk and continue to knead until mixture is tight and sticky. This can take several minutes. 4. Allow mixture to rest in refrigerator (overnight or serval hours). 5. Using a teaspoon or scoop, make small balls
of mixture and wrap wonton pastry around it (spraying a small amount of water will help the dumpling pastry stick together). 6. Deep fry at 160-170 degrees for 2-3mins or until golden, allow to rest slightly. 7. Serve with a sweet sauce like sweet and sour or a vinegar caramel. â—?
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GREEN CURRY CHICKEN MEATBALLS
COOK
Green curry gets a twist with this chicken and meatball version. INGREDIENTS 500g chicken mince 1 tablespoon finely chopped fresh coriander stem 2 teaspoons finely grated fresh ginger 1 garlic clove, crushed 3 green shallots, trimmed 1 Lebanese cucumber, halved, deseeded, sliced diagonally 1/2 cup small fresh coriander sprigs 2 teaspoons coconut oil 400ml can coconut milk 1/2 x 210g jar Valcom Thai Green Curry Paste 310ml (1 1/4 cups) Massel salt reduced chicken style liquid stock 2 teaspoons coconut or brown sugar 2 teaspoons fish sauce 1 lime, rind finely grated, juiced 225g can sliced bamboo shoots, drained 150g snow peas, trimmed, thinly sliced 200g bean thread noodles Lime wedges, to serve METHOD STEP 1 Combine mince, coriander stem, ginger, garlic and 1 finely chopped shallot in a bowl. Season. Roll tablespoonfuls of mixture into balls. Cover and place in fridge for 10 minutes to firm. STEP 2 Thinly slice remaining shallots and place in a bowl. Add cucumber and half the coriander sprigs. STEP 3 Heat oil in a non-stick frying pan over medium heat. Cook meatballs, turning, for 6 minutes. Place in a bowl. Add coconut milk to pan. Simmer for 2 minutes. Add curry paste. Stir for 2 minutes or until mixture splits. Stir in stock, sugar, fish sauce and rind. Add meatballs and bamboo. Simmer, covered, for 5-6 minutes or until meatballs are cooked. Add snow peas. Stand, covered, for 1 minute. STEP 4 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3-4 minutes or until tender. Refresh under cold water. Drain. STEP 5 Stir half the juice and remaining coriander into curry. Stir remaining juice into cucumber mixture. Season. Top noodles with curry and cucumber mixture. Serve with lime wedges.
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Thursday, 8 March, 2018
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