I thought that we would be left very hungry but I was so wrong. We ate like kings! Venus also cooked a delicious cabbage thing which was basically cabbage fried in ginger and garlic with a little water. Very nice.
For pudding we had some "custard buns" - they are like sweet bread filled with custard. You can get them from the Chinese store opposite the bus station (in Durham); this is where we got the pastry from.
For the parcels
- 250g pork mince
- 200g peeled prawns
- 2 pudding spoons olive oil
- 1 pudding spoon soy sauce
- Salt and pepper
- 1 tsp chopped ginger paste
- 1/4 tsp sugar
- 1 egg
- Wonton pastry (if in Durham, the chinese store opposite the bus station sells them)
For the soup
- 2 chicken stock cubes
- Boiling water - enough to fill your pan (probably about a litre)
- 2 heads of pak choi
- 3 tsp cyder vinegar
- 2 tsp soy sauce in with the wanton
- Salt and pepper
- 2 spring onions
- Rice noodles
Mix the pork, prawns, olive oil, soy sauce, salt, pepper, ginger and sugar together and leave to marinate in a bowl for a few hours in the fridge (covering with cling film).
After a couple of hours, remove the meat mix from the fridge. Separate the egg. Put the yolk in with the meat (stir it in) and the keep the egg white in a small bowl. Grab the wonton pastry and paint a little of the egg white around the edge. Now pop a lump of the meat mix in the middle. Fold opposite corners of the pastry together to make a small pouch, pinching along the edges. Put to one side.
When you are putting the last batch of wonton parcels in, get the chicken stock on the heat. Save the water you boiled the wonton parcels in though. When the stock is boiling, add all the wonton parcels. Pop the white bits of pak choi into the wonton water and then about a minute later, add the green bits (the white bits are a bit thicker and need longer to cook). At the same time, pop the noodles in. Leave for about 3 minutes.
Finally, add the vinegar, soy sauce, salt, pepper and spring onions (chopped up) to the chicken stock/wonton pot.
We put both pans on the table and ladled everything into bowls. It is very refreshing; not too heavy (like eating a stew can be) but it fills you up!
For the spring rolls
- Pack of stir fry veg from Tesco
- 1 tsp Ginger paste
- Splash of Worcestershire sauce
- Spring roll pastry (filo pastry)
Fry up the veg in some olive oil. Add the ginger and Worcestershire. It does not take long.
Lay out a piece of pastry. Pop a small amount of the veg in the lower half. Fold the bottom corner up. Then fold in from the right. Then the left. Then roll the whole thing up, being careful not to tear the pastry.