Crispy San Choy Bow Dumpling Cones Recipe
6 tortillas
Olive oil spray
Extra chives, finely chopped, to serve.
For the beef dumpling filling:
500g beef mince
– VERMICELLI NOODLES
– SAN CHOY BOW SAUCE
– WATER CHESTNUTS
– CRUSHED PEANUTS
2 garlic cloves, grated
1 cup grated mozzarella
- Preheat the oven to 200°C fan-forced.
- To make the tortilla cones, cut each tortilla in half. Gently shape each half into a cone and secure with a toothpick if needed. Arrange them on a baking tray and lightly spray with olive oil. Bake for 8 to 10 minutes, or until golden and crisp. Set aside to cool.
- Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes or until soft but not soggy. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.
- Add the grated garlic and stir-fry for 30 seconds or until fragrant. Stir through the WATER CHESTNUTS and chopped vermicelli noodles.
- Pour in the SAN CHOY BOW SAUCE and cook for another 2 to 3 minutes, stirring well, until the mixture is glossy and well coated.
- Spoon the beef mixture into the crispy tortilla cones. Arrange on a serving platter and top with CRUSHED PEANUTS and grated mozzarella cheese. Put back into the oven for 3-5 minutes or until the cheese is melted and golden.
