Prawn Dim Sum

By kenzofish

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.4/5 (59 Votes)

1 Picture

King langoustines with early...

ultimate makeover: Fish pie

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.