We bought some wonton skins, and also a pack of ready made dumplings to steam for comparison purposes.
First course was Bobs favourite - crab and sweetcorn soup - we had bought some crab claws a couple of weeks ago, and extracted the meat, and some was frozen so we used this up. Home made stock using a pack of cheap chicken wings - all the meat was removed and fed to some very happy cats, then the bones put back into the stock and simmered for another hour or so. We used half the stock in the soup, and the other half is going to be used tomorrow evening.
For main course the shop bought Dim Sum dumplings - pork and black mushroom, and two varieties of homemade Wontons - we had to do some without prawn as George thinks he doesn't like them.
Chicken breast processed with an egg white, and then various flavours added - coriander, ginger and garlic paste, chopped dried chinese mushrooms, coriander, water chestnuts, spring onions and white pepper. Then split into two portions and chopped raw prawns added to half.
We steamed these and served them with four different dips - from bottles we had hoi sin (not very nice), some plum sauce and some sweet chilli. Best of all was the home made dip - this is one of the few recipes I follow - it's the Rick Stein dipping sauce recipe that he serves with his thai fish cakes and consists of sugar, vinegar, fish sauce, and finely chopped carrot, cucumber, onion and chilli
One thing we have noticed, is that with low fat eating we don't get nearly so stuffed, so tonight we manged three courses!
Desert was another no fat effort - home made mango sorbet - some sugar syrup, the flesh of two mangoes and the juice of one lime blended together and into our wonderful ice cream machine. Sorbet is definitely much better eaten as soon as possible after churning.
We served this with lychees (from a tin, and much, much nicer than I remember them being) and a portion of fresh papaya - something I will certainly never be buying again - really quite unpleasant, although it looked nice on the plate.
Wow, all this looks fantastic! I very rarely cook Chinese food at home but this post has definitely made me think I should have a go in the very near future.
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I really recommend making homemade wontons - they look really impressive, but they are so easy! I freeze any leftovers and then use them in soup when I'm in a rush. The foodboard people would be very disapproving but I use those stock pots and just add some ginger and garlic out of jars, and some soy sauce to make chinese soup base, then reheat the wontons in that. There were none left over last night though, so that's a treat I'm going to miss out on!
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