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Prawn Dim Sum


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Rate this recipe 4.4/5 (59 Votes)


  • 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)


Level of difficulty Average
Cost Average budget


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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