Deep-fried haggis dumplings + Spring rolls – from our 2005 menu – photo Todd Wong

Each
year we re-adjust the menu for the Gung Haggis Fat Choy dinner.  We try
to find new ways to eat haggis, and new dishes to introduce to people
not familiar with Chinese food. 

For
2010, I am adding two of my favorite dishes that haven't been featured before.  People have enjoyed having
deep-fried haggis won ton for the past few years, done both Cantonese and Shanhai styles.  We have served up haggis-stuffed pork dumplings (su-mei) and shrimp dumplings (shrimp dumplings).  When I created the first deep-fried haggis won-ton in 2003, it was a gift to welcome CBC radio host Shelagh Rogers and her Sounds Like Canada crew to Vancouver. The gift was all about food and family connections, which included: Pan-fried Turnip cake (Lo-Bak-Goh) that my great-grandmother used to make for me, Apple tarts like those my father would bring home from Chinatown, and for our future generations we created the now legendary deep-fried haggis wonton. “Neeps and Tatties” always accompany traditional Burns dinners – so this year the “neeps” will be found in pan fried turnip cakes, which are usually found at dim sum luncheons.

The
other new dish will be Pan-fried spicy salted prawns (Jew-Yim-Hah).  It is one of my favorite dishes and is served shell on.  Past dinners have found that while people liked the ginger crab, cracking the shell is kind of challenging and messy.  With the spicy salted prawns, you can just chew through the shell for more taste and roughage.  That's what I do!