Name: Beef and prawn pouches
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 2 tablespoon oil; 1 clove garlic, crushed; 1 small brown onion (80g), finely chopped; 2 teaspoon chopped fresh ginger; 80 gram minced beef; 60 gram cooked small prawns, shelled; 1 small carrot (70g), grated; 2 green onions, chopped; 1 tablespoon chopped fresh basil leaves; 1 tablespoon sugar; 250 gram packet gow gee wrappers; 1 egg, lightly beaten; oil for deep-frying; Sweet chilli sauce; 1 medium fresh red chilli, sliced; 1/2 cup (125ml) water; 1/4 cup (60ml) white vinegar; 1 teaspoon hoisin sauce; 1 small fresh red chilli, chopped; 1/2 cup (100g) brown sugar, firmly packed

Beef and prawn pouches

Skip to Recipe

Makes 30 Item

Prep

15M

Cook

1H 10M

Total

1H 25M

Ingredients

2 tablespoon oil

1 clove garlic, crushed

1 small brown onion (80g), finely chopped

2 teaspoon chopped fresh ginger

80 gram minced beef

60 gram cooked small prawns, shelled

1 small carrot (70g), grated

2 green onions, chopped

1 tablespoon chopped fresh basil leaves

1 tablespoon sugar

250 gram packet gow gee wrappers

1 egg, lightly beaten

oil for deep-frying

Sweet chilli sauce

1 medium fresh red chilli, sliced

1/2 cup (125ml) water

1/4 cup (60ml) white vinegar

1 teaspoon hoisin sauce

1 small fresh red chilli, chopped

1/2 cup (100g) brown sugar, firmly packed

Method

1.Heat oil in pan, cook garlic, stirring, until lightly browned. Add brown onion and ginger, cook, stirring, one minute. Add mince, cook, stirring, until mince is well browned. Stir in prawns, carrot and green onion, cook one minute; cool. Stir in basil and sugar.

2.Brush gow gee wrappers with egg, top with level teaspoons of mince mixture. Pull up edges of wrapper around mixture, pinch together to seal.

3.Deep-fry pouches in hot oil, in batches, until well browned; drain on absorbent paper.

4.To make sweet chilli sauce, combine all ingredients in pan; stir over heat until sugar is dissolved. Bring to boil, simmer, uncovered, for about 5 minutes or until slightly thickened.

5.Serve hot pouches with hot sweet chilli sauce; top with sliced chilli.

Pouches can be prepared 3 hours ahead. Uncooked pouches suitable to freeze. Sweet chilli sauce can be prepared 2 days ahead. Store, covered, in refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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