Beef And Shrimp Pouches - cooking recipe

Ingredients

2 tbsp oil
1 clove garlic, crushed
1 small onion, finely chopped
2 tsp chopped fresh ginger
3 oz ground beef
2 oz cooked medium shrimp, peeled, deveined and chopped
1 small carrot, peeled and grated
2 None green onions, chopped
1 tbsp chopped fresh basil leaves
1 tbsp sugar
30 None gow gee or won ton wrappers
1 None egg, lightly beaten
None None Oil for deep-frying
1 medium fresh red chili pepper, thinly sliced, for garnish
None None FOR THE SWEET CHILI SAUCE
1/4 cup white vinegar
1 tsp hoisin sauce
1 small fresh red chili pepper, chopped
1/2 cup firmly packed brown sugar

Preparation

Heat the oil in a large skillet on medium-high heat. Cook the garlic, stirring, until lightly browned. Add the onion and ginger; cook, stirring, for 1 min. Add the ground beef; cook, stirring, until well browned. Stir in the shrimp, carrot and green onion; cook for 1 min. Cool. Stir in the basil and sugar.
Brush the wrappers with egg and top with level teaspoons of the filling. Pull up the edges of the wrapper around the mixture and pinch together to seal.
Deep-fry the pouches in hot oil, in batches, until well browned. Drain on paper towels.
For the sweet chili sauce, combine 1/2 cup water and all ingredients in a small saucepan. Stir on medium heat until the sugar is dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, for about 5 mins or until slightly thickened.
Serve the hot pouches with hot sweet chili sauce and top with sliced chili pepper.