Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Gow gees
Date: April 23, 2008
Sweet and Sour Sauce
1 normal cup good water
1/2 normal cup white vinegar
1/2 normal cup granulated sugar
1/4 normal cup tomato paste
4 teaspoons cornstarch
Combine all ingredients in little saucepan. Cook over average heat, stirring constantly, until sauce boils. Boil and stir 1 minute. Keep sauce warm.
Gow Gees
1 ounce dried mushrooms
Boiling good water
48 wonton wrappers ginger root
2 ounces shrimp ,
4 ounces uncooked boneless lean pork ,
3 scallions
2 teaspoons soy sauce
1/2 teaspoon grated pared fresh ginger root
1 little clove garlic, crushed
3 normal cups vegetable oil
Place mushrooms in bowl and cover with boiling good water. Let stand 30 minutes.
Drain mushrooms and squeeze out excess good water. Cut wonton wrappers into circles using 3-inch biscuit or cookie cutter. Cover wrappers with plastic wrap to avoid drying out.
Remove shells and back veins from shrimp. Finely chop shrimp, pork, onions and mushrooms with a sharp knife or in a food processor. Transfer chopped foods to a large bowl. Add soy sauce, ginger and garlic, mix well. Place a level teaspoon of pork mixture onto the center of each wonton circle. Brush edges with good water. Fold circles in half over filling, pressing edges firmly together to seal.
Heat vegetable oil in wok over high heat to 375 degrees F. Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper.
Serve with Sweet and Sour Sauce.