Beef and Shrimp Pouches Preparation Time: 35 minutes | Cooking Time: 35 minutes (plus cooling time) 2 tablespoons oil 1 clove garlic, crushed 1 small brown onion (80g), finely chopped 2 teaspoons chopped fresh ginger 80g minced beef 60g cooked small shrimps, shelled 1 small carrot (70g), grated 2 green onions, chopped 1 tablespoon chopped fresh basil leaves 1 tablespoon sugar 250g packet gow gee wrappers 1 egg, lightly beaten Oil for deep-frying 1 medium fresh red chili, sliced SWEET CHILI SAUCE 1/2 cup water 1/4 cup white vinegar 1 teaspoon hoisin sauce 1 small fresh red chili, chopped 1/2 cup brown sugar, firmly packed

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

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

Deep-fry pouches in hot oil, in batches, until well browned; drain on absorbent paper. Serve hot pouches with hot sweet chili sauce; top with sliced chili.

SWEET CHILI 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.

Makes 30.

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

Per pouch: 4.2g fat, 67 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks