Recipe for curry triangles: Another way to use spring roll shells

As I mentioned in the previous post, you can make spring rolls or crunchy noodles using spring roll shells. You can also make curry beef triangles using spring roll shells! This is a Southeast Asian delicacies and it can also be a dim sum item for Cantonese cuisine.

I am sharing my recipe with you here:

Ingredients:

12 sheets of spring roll shells

4 oz ground beef (substitute it with ground pork or chicken if you like)

1 tablespoon curry paste

Seasonings:

1/2 teaspoon salt

1/2 teaspoon sugar

1 teaspoon soya sauce

Method:

1. Trim spring roll shells to long strips of 2 inches wide, cover and set aside.

2. Season the ground beef.

3. Heat 1 tablespoon oil in wok, saute curry paste, add seasoned beef and stir well.

4. Thicken with cornstarch solution (2 teaspoons cornstarch mix with 1 tablespoon water).

5. Cool before you wrap it with cut spring roll shell strips.

6. Fold each end of stripped shells twice to form a triangle pocket, add 1 teaspoon of filling, turn and fold to form triangle puff.

7. Deep fry till light golden brown.

Serve while it's still crispy and hot! Enjoy :)

Kind of crude to have a fish head on the table?

It's unthinkable to a lot of Americans to be served a fish with its head still stuck to it. It goes the same with chickens. Most Asians don't find it offensive to have the whole fish, chicken or duck on a plate. In fact, it indicates to us that it is indeed the type of fish or meat that we ordered! Most importantly, especially for fish, most parts are edible including the head. Of course, it has to be fresh if the whole fish is served. Most Asians prefer live seafood, and not frozen or refrigerated ones that you get from Wal-Mart or Lowes.

The photo below here shows a steamed grouper that my Mom made.