September 11, 2016


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


  • 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.
  • 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.
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