Friday, 28 August 2015

锦卤云吞 Fried Wonton with Sweet and Sour Sauce

锦卤云吞又名锦绣良缘,是典型的广东乡土菜肴,乃乡土间老百姓举办喜庆之筵席颇受欢迎的菜品。有人探其锦绣良缘之名字的由来,看此菜肴,其原料在颜色搭配上红中带绿、金黄、橙并之,又有人想象成是男女间美的结合点,可增进两者的感情。是红男绿女的代表菜,此菜肴在婚宴上尤其受老百姓青睐。锦卤云吞的用料是很讲究的,将云吞皮包入少量冷藏过的鲜虾肉馅,对折成多角形后入热油炸脆酥,然后配上同虾肉粒、叉烧粒、鱿鱼粒、鸡肝片、洋葱末、青、红椒末、等煸炒成的甜酸芡来蘸食,但一定要趁热吃才显得有滋味。脆香酥化,甜酸味鲜,色泽鲜艳,是脆溜特色小食。(资料来源百度百科


那天准备酿豆腐卜时还剩下一点馅料,所以就用了云吞皮将馅料包起来,过后炸来当点心餐的点心之一。吃过一次炸云吞后又嘴馋相吃第二次,突然就想起了以前吃过的锦卤云吞,锦卤云吞是配搭酸甜酱汁一起吃的炸云吞。炸得酥脆的云吞皮蘸着酸甜酱汁一起吃真的很开胃,而且吃起来一点也不会感觉到油腻。上网搜索食谱时,一找就找到了基絲汀的锦卤云吞,准备好材料后就赶紧包云吞,因为我迫不及待想试这个酸酸甜甜的酱汁。


除了参考基絲汀的做法,我也看了苏Good的节目,发现这道锦卤云吞真的是很费功夫,不但材料多,而且工序也多,不过为了美味的锦卤云吞,辛苦一点都是值得的。我做了两款不同的云吞,一个是元宝形的,而另一个是三角形的。元宝形的云吞是比较美,不过吃起来三角形的云吞比较好吃,因为酥炸的部份比较多。从这里看到另一个很特别的云吞包法,炸好后可以直接将配料和酸甜酱汁放在云吞皮上面吃,可惜我发现得太迟了,所有的云吞都包好了,而且也没剩云吞皮了,试不到这个包法,惟有等下次再试了。锦卤云吞里的酸甜酱汁配料非常丰富,有虾、鱿鱼、叉烧和一些蔬果,其实可以直接当做一道菜肴了。虽然锦卤云吞是小食,不过拿来当成晚餐菜肴也不错,因为酸酸甜甜的酱汁超级下饭。


其实以前曾吃过两次锦卤云吞,一次是元宝形的云吞,另一个就是“斋云吞”。当时吃这个“斋云吞”时还闹了一场笑话,点餐时餐牌的照片是元宝形云吞,不过侍应却告知可能煮出来的云吞会和照片不一样,虽然有点心理准备,怎知道最后送上来的却是“斋云吞”。“斋云吞”就是纯炸云吞皮,连馅料都没有,当时家人感觉被骗,还吵着以后都不再点这道菜了。直到最近看了苏Good的节目后才发现,其实太多馅料的云吞未必是好,有些人甚至会要求要炸云吞皮而已,当时吃的“斋云吞”说不定是比较正宗的做法。




















































锦卤云吞

(食谱参考简易食谱,做少许更改)

材料:
云吞:
云吞皮 45张
猪绞肉 130克
去壳虾肉 170克(去肠泥)
水 适量(用来黏云吞皮)

猪肉腌料:
酱油 1/2茶匙
黄糖 1/2茶匙
粟粉 1/2茶匙
盐 1/4茶匙
水 1茶匙

虾肉腌料:
盐 1/4茶匙
粟粉 1/2茶匙
胡椒粉 少许
麻油 1/2茶匙
黄糖 1/4茶匙
蛋白 1/2个

酸甜酱汁材料:
蒜茸 1/2汤匙
红葱茸 1/2汤匙
洋葱 1/2个(切小块)
青椒 1个(切小块)
中虾 4只(去壳去肠泥)
鱿鱼 75克(切花,然后切块状)
叉烧 60克
罐头黄梨块 200克
罐头黄梨糖水 1+1/4杯

酸甜酱汁调味料:
番茄酱 6汤匙
白醋 3汤匙
黄糖 3汤匙
喼汁 1汤匙
盐 1/4茶匙

芡汁:
粟粉 1汤匙
清水 2汤匙

做法:
1.云吞:
把虾洗净,沥干水份,然后用厨房纸巾抹干,每只虾切2至3段。分别用腌料腌制虾和猪肉,收入冰箱腌制30分钟。
取一张云吞皮,放入虾和猪肉馅料,用少许水插于云吞皮四边,然后斜对折成三角形,或你可以像下图中将云吞折成元宝形。一直重复做法直到用完所有馅料。
以中火烧热适量的油,放入云吞,炸至两面呈金黄色即可。把炸好的云吞捞起,放在厨房纸巾上吸取多余的油份,备用。

2. 酸甜酱汁:
加入1/2汤匙的油在平底锅里,以中火烧热。放入虾和鱿鱼,炒至海鲜熟即可盛出备用。再加入1/2汤匙的油,加入蒜茸和红葱茸爆香。加入洋葱和青椒,继续炒多1分钟。加入罐头黄梨糖水和调味料,大火煮滚,加入芡汁勾芡,煮至酱汁浓稠即可。最后再加入炒熟的海鲜、叉烧和罐头黄梨块即可熄火。

3. 上桌:
将炸好的云吞排盘,伴与酸甜酱汁乘热享用。









Fried Wonton with Sweet and Sour Sauce

(Recipe adapted from Christine's Recipes, with some adjustments)

Ingredients:
45 pieces wonton wrappers
130 g minced pork
170 g shelled prawn, deveined
Some water, for wrapping wontons

Marinade for minced pork:
1/2 tsp soy sauce
1/2 tsp brown sugar
1/2 tsp cornflour
1/4 tsp salt
1 tsp water

Marinade for prawns:
1/4 tsp salt
1/2 tsp cornflour
A dash of white pepper powder
1/2 tsp sesame oil
1/4 tsp brown sugar
1/2 egg white

Sweet and Sour Sauce:
1/2 tsp minced garlic
1/2 tsp minced shallot
1/2 onion, cut into small pieces
1 green capsicum, cut into small pieces
4 medium prawns, shelled and deveined
75 g squid , scored then cut into pieces
60 g char siu, sliced
200 g canned pineapple cubes
1+1/4 cup syrup from canned pineapple

Sweet and Sour Sauce seasoning:
6 tbsp tomato ketchup
3 tbsp white vinegar
3 tbsp brown sugar
1 tbsp Worcestershire sauce
1/4 tsp salt

For thickening:
1 tbsp cornstarch
2 tbsp water

Method:
1. Wonton:
Wash the prawn, drain and pat dry with kitchen towel. Cut each prawns into 2 to 3 sections. Marinate the prawns and minced pork with marinade, keep in the refrigerator for 30 minutes.

Place some prawn and minced pork fillings in the middle of one wonton wrapper, Damp the edges of wonton wrapper with some water. Fold diagonally and make a triangle shape, or you may wrap the wonton into other shape like the one shown in the picture above. Repeat until all the fillings are used up.

Heat oil in a wok over medium heat, place the wontons into the hot oil and deep fry until golden brown on both sides. Dish out and drain on kitchen paper towels.

2. Sweet and Sour Sauce:
Heat 1/2 tbsp of oil in a frying pan over medium heat. Add prawns and squid, stir fry the seafood until cooked, dish out and set aside. In the same pan, heat 1/2 tbsp of oil, add minced garlic and shallot, saute until fragrant. Add onion and capsicum, stir fry for about 1 minute. Add syrup from canned pineapple and seasoning, bring to boil, then stir in the cornstarch slurry and cook until the sauce is thicken. Lastly, add the cooked seafood, char siu and canned pineapple cubes. Turn off the heat.

3. To serve:
Transfer the fried wontons to a serving plate. Serve hot with the sweet and sour sauce.








I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).








This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.






2 comments:

  1. 大清早的, 就这样来引诱人, 怎么办, 只能看。。。哇哇!这一道点心非常的引人, 尤其是那碗酸甜酱汁, 有虾子又有鱿鱼。。我恨不得即刻拿出来吃掉它!

    ReplyDelete
  2. 炸到脆脆的皮其实最好吃
    嘻嘻

    ReplyDelete

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