Crisp Fried Gow Gees Recipes

Steps:

• Grits: Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill.
• Plum Sauce: Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes
• Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm.
• Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm.
• Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter.
• To Assemble: Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks

Steps:

• Reconstitute mushrooms: Soak them in warm water for 15 - 20 minutes. Chop into fine pieces, discarding the stems. While the mushrooms are soaking, prepare the other vegetables. In a bowl, combine the mushrooms with ingredients 2 through 9, mixing them together thoroughly. Place the wonton wrappers on a work surface. Take a wrapper and place about 2 teaspoons of filling in the middle. Brush the edges of the wrapper with water and fold in half, pinching the edges together firmly. Repeat with the remaining wrappers.Heat oil in deep-fryer. When the oil is ready (375 degrees) add the gow gee and fry on both sides until they are golden. (If the oil is too hot the gow gees will brown before the filling is cooked through). Use a slotted spoon to remove the gow gees from the oil. Drain on paper towels. Serve hot with soy sauce, sweet and sour sauce, or chili sauce.

Steps:

• Mix the prawn meat, sprig onions, ginger and water chestnuts in a bowl. Put the corn-flour, sesame oil, soy sauce, sugar, salt and pepper in another bowl; blend to a smooth paste, then stir into the prawn mixture.
• Work with one dough round at a time and keep the rest covered. Hold a dough circle in the palm of your hand (this will keep the pastry warm) and put a rounded teaspoon of filling in the centre. Bring up two sides to meet and press the edges to seal. Press the gow gee firmly down on the bench to make a flat base and twist both sides down to form a crescent. Brush very lightly with sesame oil. Place on an oiled baking tray.
• Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the gow gees on the paper, spacing them well apart. (They may need to be cooked in batches.) Cover the steamer and cook over a pan of simmering water for about 8 minutes or until the dough is slightly puffy and translucent. Serve immediately with sesame oil mixed with soy sauce, if desired.