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Friday 9 january 2009
13:32
Find in our guide
Starters
to read : culinary lexicon
Piton des Neiges potato pancake
“Local” stuffed tomatoes by Brigitte Grondin
Aubergine Fritters
Bonbons Piment
Breadfruit Balls
Char Siu
Chicken Croquette
Crab and Mango Delight
Creole Avocados
Crystallized Ginger 1
Crystallized Ginger 2
Gratin of Chayote
Gratin of pumpkin
Lasagnes d’ici by Brigitte Grondin
Pawpaw Salad
Pickled Lemons
Pickles
Prawn Fritters
Samosas
Spring Rolls
The “Bouchons”
The “Grattons”
The “Bouchons”
rating :
Ingredients :
(30 bouchons)
450g ground pork
1 pack of Won-Ton wrapper
1 tbsp manioc powder
¼ cup of water
1 bunch of chives
Salt and pepper
1 egg
Method :
Mix the manioc powder with water. Next, combine the ground pork with finely chopped chives and the mixture of the manioc powder.Lightly season with salt and pepper to taste. This is the wonton filling.
Brush the edges of the Won-Ton wrappers with beaten egg.
Place a wonton wrapper in your hand. Then, put a tablespoon of the filling in the middle. Take hold of the opposite corners of the wonton wrapper bring them to the centre and press together. Do the same with the remaining corners so you have a small purse shape.
Place the “bouchons” on a plate and steam it for around 15 minutes.
Serve with soya sauce, mustard or chilli.
(Also, find the recipe of wonton wrapper below.)
