Start with spicy snacks
By
Harkiran Sodhi
The long summer vacations mean
going out a lot as well as having lots of parties, which
run on late into the night. The constant dilemma of what
to cook can be a real one as you run out of ideas for new
and interesting dishes to serve time and again. Snacks or appetisers that form an integral
part of any evening can be the trickiest ones to come up
with often. Food that is good to look at, great to eat
and different is what everyone is on the lookout for.
Interesting Chinese starters or appetisers are what we
have for you today to try out and enjoy when you have
company over.
Possibly one of the most
popular dishes out of the varied Chinese cuisine are
spring rolls. These can be found in a variety of shapes
and sizes in different parts of the world. These can be
stuffed with vegetables, chicken or meat or a combination
of both. Spring rolls can be eaten as a snack or even as
a part of the main meal itself, though the most
characteristic feature of these is the crisp, wafer thin
wrapper that covers the hot and often spicy filling
inside. These are usually served with some sort of a
sauce to dip them into.
Wonton or Spring Roll
Wrappers
Ingredients
2 cups flour
¼ tsp salt
1 egg
½ cup water
Method
Sift the flour and salt
into a large bowl, beat the egg separately and then add
it to the sifted flour and salt. Add in water till the
mixture becomes dough of slightly stiff consistency. (In
case the dough becomes too sticky or runny then you can
add in more flour to it to get the correct consistency).
Knead the dough well till it is soft and pliable. Form
the dough into small balls and roll them till they are
wafer thin. Place these wrappers on a thin baking tray or
plate and cover with a slightly moist cloth till you are
ready to fill them up.
Wonton or Spring Roll
Wrapper (eggless)
Ingredients
2 cups flour
½ teaspoon salt
Method
Sift the flour and salt
together. Slowly add warm water to it mixing it all the
while till it forms a soft dough. Knead it well and set
it aside for 15-20 minutes. Put half a teaspoon of oil on
the dough and knead it again and then form into small
balls and roll each one out into thin circles (or any
shape desired). Cover with a damp cloth till you are
ready to fill in and cook.
Wonton or Spring Roll
Filling (Non-Vegetarian).
Ingredients
250 gms boiled and
shredded chicken
½ cup finely chopped
onions (spring onions taste the best, if available)
30 gms mushrooms chopped
fine
1 tablespoon oil
A dash of soy sauce
Salt to taste
1 well-beaten egg
Oil for frying
Method
Heat the oil in a pan
and add the onions to it and lightly sauté them till
they are papery to look at. Add the shredded chicken and
chopped mushrooms and cook for a minute. Season with the
soy sauce and salt and take it off the flame. Let the
mixture cool a little and then place a little of the
filling onto the wrappers prepared earlier. Take care to
place the filling towards the lower half of the wrapper.
Brush the edges of the wrapper with the beaten egg and
first fold the bottom edge up, then the sides over and
roll it up. If needed brush the upper edge with the
beaten egg mixture and seal it well. Fill all the
wrappers and heat some oil in a large wok or deep frying
pan. Deep fry the spring rolls till they are crisp and
golden, drain well on paper towels and then serve hot
with the spicy garlic sauce.
For a vegetarian filling
omit the chicken and add in 1 cup of finely chopped
cabbage and ½ cup of boiled noodles. Cook these the same
way as mentioned in the non-vegetarian recipe.
To stuff wontons place
half a tablespoon of the filling mixture on to the centre
of the wrapper. Then lift up all the sides and bunch them
together sealing the edges. If needed a little water can
be brushed on the edges to help them moisten and seal
better. Deep fry wontons the same way as spring rolls. To
steam the wontons place them in a steamer and cook them
for 8-10 minutes.
Spicy Garlic Sauce
Ingredients
1 cup tomatoes chopped
very fine ½ tablespoon crushed ginger
½ teaspoon finely
chopped green chilies 1 tablespoon tomato ketchup
1 teaspoon vinegar
1 teaspoon chilli sauce
salt to taste
Method
Mix all the ingredients
well put in a blender and whisk till it is a smooth
sauce. Serve with either spring rolls or crispy wontons.
Wontons are similar to
spring rolls in the sense that they too have a filling
wrapped up in thin wrappers and either steamed or deep
fried. These are served as appetisers and, can also form
a part of the main meal in a sauce or gravy or can be put
into a clear soup and served. The wrapper used for the
wonton is the same as the spring roll and the same recipe
and method given above is to be used. The filling again
can be the same as what was used for the spring roll. The
wontons are folded differently from the spring rolls.
Spring rolls are folded and rolled into a long envelope
styled packet, wontons on the other hand simply have the
edges gathered around the filing and dampened till they
join together. This gives it a more informal look.
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