Mini Spicy Dried Shrimp Rolls 迷你辣蝦米卷

Mini Spicy Dry Shrimp Rolls

Mini Spicy Dry Shrimp Rolls 迷你卷 (make as much or as little as you please)

Ingredients:

large sheets of spring roll pastry wrap
spicy ground dried shrimps
cornstarch water (mixture of 1 tsp cornstarch + 2 tsp water)

Method:

1. Cut each pastry sheets into 9 little squares. Loose up pork floss with a fork or a spoon. Spoon 1/2 tsp spicy dried shrimps onto each small square, roll it up like a egg roll. Dip finger with cornstarch water and seal the end. Press the end down a little to make sure it seals well. Repeat this step until all are finished.
2. Lay mini rolls on a baking pan, bake them at preheated 375° oven for 10-15 minutes or until golden brown. Stir a couple time to ensure even browning. Remove from the oven and drain on paper towel to absorb excess oil. Store in air tight container when they are cooled.

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Peanut Cookies 花生餅

To be honest I am not a big fan of peanuts. I would rather make green pea cookies instead. But I don’t have any ground green pea on hand. Almond would be my second choice, but I already made almond crisps…

This was my first time making peanut cookies; and I know I didn’t do a good job making it– the peanuts were still too coarse (I should have used a coffee grinder instead of food processor), and I forgot to toast ground peanut. So the cookies came out just okay for me… I have been trying to lure my kids to eat more peanut cookies because I know this will be the last Chinese New Year snacks sitting on the kitchen counter.

Peanut Cookies 花生餅

Peanut Cookies 花生餅 (makes 100+ bite size pieces)

Ingredients:
1 1/2 cup skin-off raw peanuts
1 1/2 cup flour
1/4 tsp salt
1/2 cup sugar
1/2 cup oil

1 beaten egg for egg wash– see note below

Method:

1. Grind peanut until fine. Then toast in dry clean pan on medium low heat until it browns and the peanut aroma comes out. Be sure to stir constantly to prevent burning. Cool completely.
2. In a large bowl, combine all ingredients and mix to form a dough. Put dough on a flat surface and place a piece of plastic wrap on the top, roll the dough to 8mm thickness. Use a mini cookie cutter to cut out cookie dough.
3. Lay cut cookies on a baking pan lined with parchment paper. Brush egg wash on the top, and bake at preheated 340°F oven for 18-20 minutes. Cool cookies on the pan completely then store in air tight container.

Regina’s Note:

• Egg wash: I didn’t want to have residual beaten egg from the egg wash, so I brushed the top with heavy whipping cream (just happen to have it in the fridge) instead. And the result wasn’t too bad– the top of the cookies has the sheen look.

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Mini Pork Floss Rolls 迷你肉鬆卷

This is another popular Chinese New Year snack in Malaysia. The ingredients are very simple but making them takes some time. Good news is that this snack can be made ahead of time and kept in freezer until ready to fry. It is also a great side dish to go with porridge.

Mini Pork Floss Rolls 迷你肉鬆卷

Mini Pork Floss Rolls 迷你肉鬆卷 (make as much or as little as you please)

Ingredients:

large sheets of spring roll pastry wrap
pork floss
cornstarch water (mixture of 1 tsp cornstarch + 2 tsp water)

Method:

1. Cut each pastry sheets into 9 little squares. Loose up pork floss with a fork or a spoon. Spoon 1/2 tsp pork floss onto each small square, roll it up like a egg roll. Dip finger with cornstarch water and seal the end. Press the end down a little to make sure it seals well. Repeat this step until all are finished.
2. Deep fry mini rolls, in batches, on medium heat until they are golden brown. Drain on paper towel to absorb excess oil. Store in air tight container when they are cooled.

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