Prawn Dim Sum
By kenzofish
Ingredients
- For the dips
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 red chillies
- finely chopped
- 3 tbsp rice vinegar
- 1 tbsp sugar
- For the prawn dim sum
- 250g/9oz raw king prawns
- peeled and de-veined
- 50g/2oz bamboo shoots
- finely sliced
- 1 tbsp sesame oil
- 1 tbsp dry sherry or rice wine
- ¼ tsp ground white pepper
- 1 tsp caster sugar
- 1 tsp salt
- 16 ready-made dim sum wrappers (available from Asian supermarkets)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1.For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together.
Step 2
2.Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.
Step 3
3.For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly.
Step 4
4.Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.
Step 5
5.Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.
Step 6
6.To serve, place the dim sum onto a serving plate with both bowls of dips alongside.
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