GOW GEES

Ingredients:
Wonton wrappers - 250 gms
Minced pork - 250 gms
Green prawn cutlets - 125 gms
Chinese mushrooms - 60 gms
Bamboo shoots - 1/2 can
Shallots - 6
Green ginger - 1 tsp (grated)
Garlic clove - 1
Sesame oil - 2 tsp
Soy sauce - 1 tbsp
Dry sherry - 1 tbsp
Oil for deep frying

Sweet and sour sauce:
Sugar - 1/2 cup
Vinegar - 1/2 cup
Water -  3/4 cup
Tomato paste - 2 tbsp
Tomato sauce - 1 tbsp
Cornflour - 1 tbsp
Water - 1/4 cup extra

Method:

• Using an 8 cm cutter, cut wonton wrappers into circles.
• Cover mushrooms with boiling water, stand 20 minutes, drain and chop finely.
• Combine mushrooms, pork, shelled and finely chopped bamboo shoots, finely chopped shallots, ginger, crushed garlic, sesame oil, soy sauce and sherry. Mix well.
• Place small amounts of mixture into the centre of each circle.
• Brush edges of wrappers with water, fold in half, pinch edges together firmly.
• Drop gow gees into deep hot oil, fry until golden brown, remove.
• Drain on absorbent paper. Serve with sauce for dipping.

Sauce:

• Put sugar, water, vinegar, tomato paste and tomato sauce in saucepan, stir over medium heat until sugar dissolves.
• Mix cornflour to smooth paste with extra water, add to saucepan.
• Stir over medium heat until sauce boils and thickens, reduce heat, simmer one minute.